Rosemary Chicken and Brie Pockets
I love the smell and taste of rosemary. But Brie kinda snuck up on me. The blend of these two in a ball of dough with chicken is a quick gourmet. I tend to leave out the green onions, though. And I always seem to forget the parmesan. But a sprinkle of kosher salt on the outside with some (if any) leftover rosemary....
A little raspberry jam with this is always a sweet topper!
- 8 oz refrigerated crescent rolls
- 2 tsp finely chopped rosemary divided
- 1 egg beaten
- 7 oz Brie, rind removed, sliced or cubed
- 1 tblsp grated parmesan cheese
- 1 cup chopped cooked chicken breast
Preheat ovento 350. Separate dough into 4 rectangles. Firmly press perforations to seal. Lightly press or roll each to a 6x4 rectangle.
Divide onions, brie and chicken eveny and place in center of each rectangle leavine about 1/2 inch on each long side and 1 1/2 inches on each short side. Press lightly to flatten. Sprinkle evenly with 1 teaspoon of rosemary, and season with salt and pepper to taste. Fold short ends over filling, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.
Place seam side down on ungreased 15x10x1 inch baking sheet. Cut 3 small slases on top of each roll. Brush with egg, sprinkle with remaining 1 teaspoon rosemary and parmesan cheese. Bake 20-25 minutes or until golden brown. Let stand 5 minutes before serving.