• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Rosemary Chicken and Brie En Croute

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 8 oz Can Pillsbury
  • -Refrigerated Crescent
  • -Dinner Rolls
  • 2 tb Minced green onions
  • 6 oz Brie cheese, rind removed
  • -cubed
  • 1 1/2 c Chopped cooked chicken
  • -breast
  • 1 Egg, beaten
  • 1 ts Crushed dried rosemary
  • 1 tb Grated Parmesan cheese


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.

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