I've made this quite a few times, always delicious! The recipe is from a printed card from Pillsbury; it is not on Pillsbury's website as of the date of this entry. During the most recent time making this, I used Fromager d'Affinois instead of Brie and added in chopped cooked bacon--both were excellent, so that is the version I'm listing here. While the recipe says to 'cube' the cheese, it's typically too soft for cubes; I just pinch off pieces around the size of cubes instead.
Ingredients:
1 tube (8 0z.) refrigerated Pillsbury crescent rolls
3 or 4 slices bacon, cut in small bits crosswise
finely chopped green onions (optional, to taste)
~4oz. Fromager d'Affinois (or Brie), rind removed, cubed
1 chicken breast, cut in bite-sized pieces/slices
salt & pepper
olive oil
1 egg, beaten
~1 tsp. crushed dried rosemary
~1 T. grated Parmesan cheese
Directions:
1. Heat oven to 350°F. Line a rimmed baking sheet with aluminum foil. In a medium skillet over medium heat, cook bacon "bits" until just starting to crisp. Transfer to a paper towel lined plate.
2. Season chicken breast with salt and pepper. Add a bit of olive oil to skillet and cook chicken over medium heat until starting to brown. Remove from heat and set aside.
3. On the prepared baking sheet, separate dough into 4 rectangles (each will have 2 triangles you will need to press the seam together to form rectangle). If using, add a small amount of green onions to center of each rectangle, then top with around 1 oz. of cheese and one-fourth of the cooked bacon "bits".
4. Top each with chicken pieces enough to cover the cheese (depending on size of chicken breast, you may have leftover pieces). Pull/fold up edges to close around all filling and pinch dough to seal.
5. Turn over so that each is seam side down. Brush each with beaten egg, then sprinkle with dried rosemary and Parmesan. Cut 2 or 3 small slits across top of each.
6. Bake for 21-26 min, until golden brown. Let rest for 5 minutes before serving. Enjoy!
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