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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.
Total Time36 minutes
Servings: 4
Author: Pillsbury

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.