Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon quarter of minced onions onto center of each rectangle; top with quarter of cheese cubes. Top each with quarter of chicken, pressing into cheese. Fold short ends oven chicken, overlapping slightly. Fold open ends over about 1 cm to form rectangle. Press all edges to seal. Place seam side down on ungreased 15 x 10 x 3 cm baking pan or cookie sheet. Cut three 3 cm 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.