Rosemary Chicken and Brie En Croute |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I have not tried this recipe. I got it from Pillsbury. Ingredients:
8 ounces crescent dinner rolls |
2 tablespoons finely chopped green onions |
6 ounces brie cheese, rine removed, cubed |
1 1/2 cups chopped cooked chicken breasts |
1 egg, beaten |
1 teaspoon crushed dried rosemary leaves |
1 tablespoon grated parmesan cheese |
1 medium tomato, cut into 8 wedges |
4 green onions |
Directions:
1. Heat oven to 350.
2. Separate dough into 4 rectangles; firmly press perforations to seal.
3. Spoon 1/4 of chopped green onions onto center of each rectangle; top with 1/4 of cheese cubes. Top each with 1/4 of chicken, pressing into cheese.
4. Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.
5. Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet. Cut 3 1-inch slashes on top of each roll to form steam vents. Brush with egg; sprinkle with rosemary and parmesan cheese.
6. Bake at 350 for 21-26 minutes or until golden brown.
7. Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving.
8. Tip: For easy clean up, line baking pan with foil.
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