From: Pillsbury Best of the Bake-Off

YUM!

Ingredients:

• 1 (8 oz) can refrigerated crescent dinner rolls
• 2 Tbsp finely chopped green onions
• 6 oz brie cheese, rind removed, cubed
• 1 1/2 cups chopped cooked chicken breast
• 1 egg, beaten
• 1 tsp crushed dried rosemary leaves
• 1 Tbsp grated parmesan cheese

Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of chopped green onions onto the center of each rectangle; top with 1/4 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 un-greased 15x10x1 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 degrees for 21 to 26 minutes or until golden brown. Makes 4 servings.