Rosemary Chicken and Brie en Croute

8oz. crescent dinner rolls
2 tbsp. finely chopped green onions
6 brie cheese, rine removed, cubed
1½ cups chopped cooked chicken breasts
1 egg, beaten
1 tsp. crushed dried rosemary leaves
1 tbsp. grated parmesan cheese
1 medium tomato, cut into 8 wedges
4 green onions

Separate dough into 4 rectangles; firmly press perforations to seal. Spoon
1/4 of chopped green onions onto center of each rectangle; top with 1/4 of
cheese cubes. Top each with 1/4 of chicken, pressing into cheese.

Fold short ends over chicken, overlapping slightly. Fold open ends over about
1/2 inch to form rectangle. Press all edges to seal. Place seam side down
on ungreased 15x10 baking pan or cookie sheet. Cut 3 slashes on top of
each roll to form steam vents. Brush with egg; sprinkle with rosemary and
parmesan cheese.

Bake at 350 for 21-26 minutes or until golden brown.

Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes
before serving.

Tip: For easy clean up, line baking pan with foil