Rosemary Chicken and Brie en Croute
This is a delicious easy dinner.Our family used to cook this on a regular basis, back in the day.
Servings: 4
Ingredients
- 8 ounces crescent dinner rolls
- 2 Tbsp finely chopped green onions (scallions)
- 6 ounces brie cheese rind removed, cubed
- 1½ cups chopped cooked chicken breasts
- 1 egg beaten
- 1 tsp crushed dried rosemary leaves
- 1 Tbsp grated parmesan cheese
- 4 green onions (scallions)
- 1 medium tomato cut into 8 wedges (optional)
Instructions
- Heat oven to 350℉.
- Separate dough into 4 rectangles; firmly press perforations to seal.
- Spoon ¼ of chopped green onions onto center of each rectangle; top with ¼ of cheese cubes. Top each with ¼ of chicken, pressing into cheese.
- Fold short ends over chicken, overlapping slightly. Fold open ends over about ½ inch to form rectangle. Press all edges to seal.
- Place seam side down on ungreased 15 x 10 x 1-inch baking pan or cookie sheet. Cut three 1-inch 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 (if desired) and 1 green onion. Let stand 5 minutes before serving.
