Crescent Roll Chicken Pockets

I had these at a baby shower, and they were delicious! I believe this is a variation of a famous Pillsbury recipe made with Brie cheese (instead of cream cheese). I made these for Alex and he loved them! I love an easy recipe that makes it seem like you spent hours slaving in the kitchen.

Crescent Roll Chicken Pockets:

1 (8-z.) can refrigerated crescent dinner rolls
2 Tbls. Finely chopped green onions
6 oz. cream cheese, cubed
1 ½ cups chopped cooked chicken breast
1 egg, beaten
1 tsp. Crushed dried rosemary leaves
1 Tbls. Grated Parmesan cheese

1. Heat oven to 350 degrees.
2. On a greased baking sheet, separate dough into 4 rectangles; firmly press perforations to seal.
3. 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.
4. Fold corners over chicken, overlapping slightly, and seal together any openings that may be visible.
5. 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. Serves 4.