Rosemary Chicken And Brie En Croute

8 oz Can Pillsbury

-Refrigerated Crescent -Dinner Rolls 2 T Minced green onions

6 oz Brie cheese, rind removed

-cubed 1 1/2 c Chopped cooked chicken

-breast 1 Egg, beaten

1 t Crushed dried rosemary

1 T Grated Parmesan cheese

--GARNISH

-- 1 md Tomato, cut in 8 wedges

4 Green onions

Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of minced 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 oven chicken, overlapping slightly. Fold open ends over about 1/2" to form rectangle. Press all edges to seal. Place seam side down on ungreased 15 x 10 x 1" baking pan or cookie sheet. Cut three 1" slashes on top of each roll to allow steam to escape. Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake 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.