Chicken and Brie En Croute

I found this recipe from Pineapple Grass. I had made Mediterranean Chicken Salad earlier this week and had some leftover chicken from the rotisserie chicken we used so what better way to use it than with some cheese and some delicious biscuits! This was a complete hit! I served this with a side of mashed potatoes and roasted asparagus. I will be making these again for sure, and now that I have the method, I may try this with other fillings as well!

1 can Crescent Dinner Rolls (8-oz.)
2 tablespoons Green Onions, minced
6 ounces Brie cheese, cubed (I bought a 7 oz. wedge, which was perfect because I ate some!)
1.5 cups Cooked Chicken Breast, chopped (rotisserie chicken makes it easy!)
1 Egg, beaten
1 teaspoon Dried Rosemary, crushed
1 tablespoon Parmesan Cheese, grated

Separate the dough into 4 rectangles, pressing together the perforated seams. Spoon 1/4 of the green onions into the center of the rectangle. Top each with 1/4 of the brie and then 1/4 of the chicken. Wrap the rectangle around the filling, creating a pouch around the ingredients. Place the seam side down on a baking sheet and cut 3 small slits into the top to allow the steam to escape. Brush the top of each of the 4 pouches with egg wash and then sprinkle each with the parmesan cheese and the rosemary. Bake at 350 degrees for about 20-25 minutes, or until golden brown.