Instructions: Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of minced 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 oven chicken, overlapping slightly.

Fold open ends over about 1/2" to form rectangle. Press all edges to seal.

Place seam side down on ungreased 15 x 10 x 1" baking pan or cookie sheet.

Cut three 1" slashes on top of each roll to allow steam to escape. Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake for 21 to 26 minutes or until golden brown. Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving.

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