Rosemary Chicken & Brie En Croute

1. 1

   Heat oven to 350F.

2. 2

   Separate dough into 4 rectangles, firmly pressing perforations to seal.

3. 3

   Spoon 1/4 of chopped green onions onto center of each rectangle, top with 1/4 of brie cheese cubes and top with 1/4 of the chicken, pressing into the cheese.

4. 4

   Fold short ends over chicken, overlapping slightly.

5. 5

   Fold open ends over about 1/2 inch to form rectangle.

6. 6

   Press all edges to seal.

7. 7

   Place seam side down on ungreased 15x10x1 inch baking pan or cookie sheet.

8. 8

   Cut three 1 slashes on top of each roll to form steam vents.

9. 9

   Brush with egg and sprinkle with rosemary and parmesan cheese.

10. 10

    Bake for 20 to 25 minutes or until golden brown.

11. 11

    Let stand 5 minutes before serving.

12. 12

    Serve with tomato wedges if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.