| 1 | Heat oven to 350 degrees. |
| 2 | Separate dough into 4 rectangles; firmly press perforations to seal. |
| 3 | Spoon ?of minced onions onto center of each rectangle; top with ?of cheese cubes. |
| 4 | Top each with ?of chicken, pressing into cheese. |
| 5 | Fold short ends oven chicken, overlapping slightly. |
| 6 | Fold open ends over about ? to form rectangle. |
| 7 | Press all edges to seal. |
| 8 | Place seam side down on ungreased 15 x 10 x 1" baking pan or cookie sheet. |
| 9 | Cut three 1" slashes on top of each roll to allow steam to escape. |
| 10 | Brush with egg; sprinkle with rosemary and parmesan cheese. |
| 11 | Bake for 21 to 26 minutes or until golden brown. |
| 12 | Garnish each sandwich with 2 tomato wedges and 1 green onion. |
| 13 | Let stand 5 minutes before serving. |
