Rosemary Chicken & Brie En Croute

Directions

Heat oven to 350℉ (180℃).

Separate dough into 4 rectangles; firmly press perforations to seal.

Spoon ¼ of minced onions onto center of each rectangle; top with ¼ of cheese cubes.

Top each with ¼ of chicken, pressing into cheese.

Fold short ends of 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 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.