Rosemary Chicken And Brie En Croute
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Chicken | 4 | Servings | |
INGREDIENTS
| 8 | oz | Can Pillsbury |
| Refrigerated Crescent | ||
| Dinner Rolls | ||
| 2 | T | Minced green onions |
| 6 | oz | Brie cheese, rind removed |
| cubed | ||
| 1 1/2 | c | Chopped cooked chicken |
| breast | ||
| 1 | Egg, beaten | |
| 1 | t | Crushed dried rosemary |
| 1 | T | Grated Parmesan cheese |
| 1 | Tomato, cut in 8 wedges | |
| 4 | Green onions |
INSTRUCTIONS
Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of minced 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 oven chicken, overlapping slightly. Fold open ends over about 1/2" to form rectangle. Press all edges to seal. Place seam side down on ungreased 15 x 10 x 1" baking pan or cookie sheet. Cut three 1" slashes on top of each roll to allow steam to escape. Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake for 21 to 26 minutes or until golden brown. Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving.
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Nutrition (calculated from recipe ingredients)
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Calories: 467
Calories From Fat: 165
Total Fat: 18.6g
Cholesterol: 163.2mg
Sodium: 1012mg
Potassium: 464.5mg
Carbohydrates: 28.8g
Fiber: 1.6g
Sugar: 3.6g
Protein: 44.2g