| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Can Pillsbury Refrigerated Crescent Dinner Rolls |
| 2 |
tb |
Minced green onions |
| 6 |
oz |
Brie cheese, rind removed cubed |
| 1 1/2 |
c |
Chopped cooked chicken breast |
| 1 |
|
Egg, beaten |
| 1 |
ts |
Crushed dried rosemary |
| 1 |
tb |
Grated Parmesan cheese |
| 1 |
md |
Tomato, cut in 8 wedges |
| 4 |
|
Green onions |
INSTRUCTIONS
GARNISH
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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