Rosemary chicken and Brie en Croute

1(8oz) can refrigerated crescent dinner rolls
2tblspoon finel chopped green onions
6oz Brie cheese,rind removed,cubed
1 1/2cup chopped cooked chicken breast.
1egg,beaten
1teaspoon crushed dried rosemary leaves
1tble grated Parmensan cheese
1 medium tomato, cut into 8wedges
4 green onions

Heat oven to 350F. Seperate dough into 4rectangles; firmly press perforations
to seal. Spoon 1/4 of chopped onions onto center of each rectangle; top with 1/4 of chese cubes. Top each with 1/4 chicken, pressing into cheese. Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2"
to form rectangle. Press all edges to seal. Place seam side down on ungreased 15X10X1 inch baking pan or cookie sheet. Cut three 1" slashes on top of each roll to form steam vents.Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake at 350F for 21-26minutes or until golden brown. Garnish each sandwich with 2tomato wedges and 1 green onion. Stand 5mins before serving.
Yield: 4 servings
Each serving

Calories 450
Protein 30g
Carbohydrates 25g
Fat 25g
Sodium 790mg

this one is really tasty