Rosemary Chicken and Brie En Croute
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- 8 oz
- crescent dinner rolls
- 2 Tbsp
- green onions, diced
- 6 oz
- brie cheese, cubed with rind removed
- 1 1/2 c
- chicken breasts, cooked and cubed
- egg, beaten
- 1 tsp
- 1 Tbsp
- parmesan cheese, grated
1Heat oven to 350 degrees.
2Separate dough into 4 rectangles; firmly press perforations to seal.
3Spoon 1/4 of minced onions onto center of each rectangle; top with 1/4 of cheese cubes.
4Top each with 1/4 of chicken, pressing into cheese.
5Fold short ends oven chicken, overlapping slightly.
6Fold open ends over about 1/2" to form rectangle.
7Press all edges to seal.
8Place seam side down on ungreased 15 x 10 x 1" baking pan or cookie sheet.
9Cut three 1" slashes on top of each roll to allow steam to escape.
10Brush with egg; sprinkle with rosemary and parmesan cheese.
11Bake for 21 to 26 minutes or until golden brown.
12Let stand 5 minutes before serving.