Serves: 4
Total Calories: 274

1 (8-ounce) can refrigerated crescent roll
2 tablespoons finely chopped green onions
6 oz. brie cheese, rind removed, cubed
1 1/2 cups chopped cooked chicken breast
1 egg, beaten
1 teaspoon crushed dried rosemary leaves
1 tablespoon grated Parmesan cheese

GARNISH, IF DESIRED
1 medium tomato, cut into 8 wedges
4 green onions

Heat oven to 350°F. Separate dough into 4 rectangles firmly press perforations to seal. 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. Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 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 form steam vents. Brush with egg sprinkle with rosemary and Parmesan cheese.

Bake at 350°F. 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.

TIP: For easy cleanup, line baking pan with foil.

Nutrition Per Serving: Calories 450 Protein 30g Carbohydrate 25g Fat 25g Sodium 790mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 274
Calories from Fat: 116

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