1 (8-oz.) can refrigerated crescent rolls
2 Tbsp. finely chopped green onions
6 oz. Brie cheese, rind removed, cubed
1-1/2 cups chopped cooked chicken breast
1 egg, beaten
1 tsp. crushed dried rosemary leaves
Garnish, 1 Tbsp. grated Parmesan cheese,
1 medium tomato, cut into 8 wedges
4 green onions
Preheat the oven to 350*F.
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 with 1/4 of chicken, pressing into cheese. Fold short ends over chicken overlapping slightly. Fold open ends over about 1/2" to form rectangles. Press all edges to seal. Place seam side down on 15x10x1" baking pan lined with non-stick foil. Cut three 1" slashes on top of each roll to form steam vents. Brush with egg, sprinkle with rosemary and Parmesan cheese.
Bake for 21 - 26 minutes or until golden brown. Garnish each sandwich with 2tomato wedges and one green onion. Let stand 5 minutes before serving.
Makes 4 servings.