Rosemary Chicken and Brie En Croute

45 minutes Prep: 15 minutes Cook: 26 minutes

32 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

8	ounces	refrigerator biscuits
2	tablespoons	scallions, spring or green onions	minced
6	ounces	brie cheese	rind removed, cubed
1 1/2	cups	chicken	breast, chopped, cooked
1	each	egg	beaten
1	teaspoon	rosemary leaves	dried, crushed
1	tablespoon	parmesan, parmigiano-reggiano cheese, grated	grated

Garnish
1	medium	tomato	cut in 8 wedges
4	each	scallions, spring or green onions

Heat oven to 350 degrees F.

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 of chicken, overlapping slightly.

Fold open ends over about 1/2 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 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.

Add your comment

Serving Size 61g

Amount per Serving

Calories 32 44% of calories from fat