Ingredients Jump to Instructions ↓

  1. 2 Pillsbury crescent rolls

  2. 1/4 cup 15g / 1/2oz Green onion - finely chopped

  3. 1 lb 454g / 16oz Brie cheese - rind removed - cubed

  4. 4 cups 250g / 8.8oz Cooked chicken breast halves - chopped

  5. 2 Egg - beaten

  6. 2 tablespoons 30ml Parmesan cheese - grated

Instructions Jump to Ingredients ↑

  1. Heat oven to 350F. Separate dough into 8 rectangles. Spoon 1/8 onions on center of rectangle. Top with 1/8 cheese cubes. Top with 1/8 chicken, pressing into cheese. Fold short ends over end of rectangle, then bring sides over about 1/2 inch to form rectangle. Pinch edges to seal. Place seam side down on ungreased cookie sheet. Cut 3 one- inch slashes on top of each roll. Brush with egg, sprinkle with rosemary and Parmesan cheese. Bake 20-25 minutes or until golden brown. Let stand 5 minutes before serving.

  2. NOTES : Instead of making individual rolls, I separated the two cans of dough into 8 rectangles (each comprised of 4 triangles). Each rectangle measures about 4" x 12". Overlap each 12" side of the rectangle to the next rectangle to form a dough sheet about 12"x14" (the 14" dimension represents each of the four 4" sides, overlapped about 1/2").

  3. Then press all the seams to seal. I then put the filling ingredients (green onion, chicken, brie) in a strip down the middle of the dough (down the 14" length) in a pile about 3" wide, to within 1/2"oft the top and bottom. Fold that 1/2 inch of dough up over the filling, then bring the long sides over the filling, stretching carefully to meet in the middle of the filling. Overlap about 1/2 inch and pinch to seal. Reseal any places where the dough may have torn or separated. All of this is done right on the ungreased baking sheet so the roll doesn't have to be moved. Brush with egg, Parmesan cheese and rosemary.

  4. Bake as directed.


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