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Cook'n with Betty Crocker 
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Rosemary Chicken and Brie en Croute |
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Serves: 4 Print this RecipeMary Lou Cook - Fallbrook, California Bake-Off® Contest 36, 1994 En croute is the French term for a food wrapped and baked in pastry. Crescent rolls make it easy. 1 (8-ounce) can refrigerated crescent rolls 2 tablespoons finely chopped green onions 6 oz. brie cheese, rind removed, cubed 1 1/2 cups chopped cooked chicken breast 1 egg, beaten 1 teaspoon crushed dried rosemary leaves 1 tablespoon grated Parmesan cheese GARNISH, IF DESIRED 1 medium tomato, cut into 8 wedges 4 green onions Heat oven to 350°F. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of chopped green 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 over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal. Place seam side down on ungreased 15 x 10 x 1-inch baking pan or cookie sheet. Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake at 350°F. 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. TIP: For easy cleanup, line baking pan with foil. Nutrition Per Serving: Calories 450; Protein 30g; Carbohydrate 25g; Fat 25g; Sodium 790mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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