Rosemary Chicken and Brie en Croute

This is one of my favorites. I got this from the Best of the Bake-off cookbook from Pillsbury

Serves: 4

1 (8-z.) can refrigerated crescent dinner rolls
2 Tbls. Finely chopped green onions
6 oz. Brie cheese, rind removed, cubed
1 ½ cups chopped cooked chicken breast, chopped
1 egg, beaten
1 tsp. Crushed dried rosemary leaves
1 Tbls. Grated Parmesan cheese
Garnish, if desired:
1 medium tomato cut into 8 wedges
4 green onions, cut off tops and bottoms
and lay next to tomato on plate

Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon ¼ of chopped green onions onto center of each rectangle; top with ¼ of cheese cubes. Top each with ¼ of chicken, pressing into cheese. Fold short ends over chicken, overlapping slightly. Fold open ends over about ½ 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 degrees 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.