Rosemary Chicken and Brie En Croute

1 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, If Desired
1 medium tomato, cut into 8 wedges
4 green onions

Heat oven to 350. Separate dough into 4 rectangles, firmly press perforations to seal. Spoon 1/4 of minced onions onto center of each rectangle; top ewith 1/4 of cheese cubes. Top each with 1/4 of chicken, pressing into cheese. Fold short ends over about 1/2 inch to form rectangle. Press all edges to seal. Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet. Cut three 1-inch slashes on top of each roll to allow steam to escape. Brus 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. 4 sandwiches.

Tip: For easy clean-up, line baking pan with foil.