Directions:
- Heat oven to 350.
- 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 15x10x1-inch baking pan or cookie sheet. Cut 3 1-inch slashes on top of each roll to form steam vents. Brush with egg; sprinkle with rosemary and parmesan cheese.
- Bake at 350 for 21-26 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 clean up, line baking pan with foil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 599.82 Kcal (2511 kJ) | ||
| Calories from fat | 333.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.1g | 57% | |
|---|---|---|---|
| Cholesterol | 124.47mg | 41% | |
| Sodium | 1147.37mg | 48% | |
| Potassium | 380.6mg | 8% | |
| Total Carbs | 40.73g | 14% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 27.53g | 55% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 3.8mg | 21% | |
| Calcium | 125.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 243.58 Kcal (1020 kJ) | ||
| Calories from fat | 135.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.07g | 57% | |
|---|---|---|---|
| Cholesterol | 50.55mg | 41% | |
| Sodium | 465.94mg | 48% | |
| Potassium | 154.56mg | 8% | |
| Total Carbs | 16.54g | 14% | |
| Sugars | 2.33g | 23% | |
| Dietary Fiber | 0.3g | 3% | |
| Protein | 11.18g | 55% | |
| Vitamin C | 2.6mg | 11% | |
| Iron | 1.5mg | 21% | |
| Calcium | 50.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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