Be the first to Crescent roll dough is filled with a chicken and broccoli mixture to make a delicious savory stuffed bread. Plan ahead to refrigerate the chicken broccoli mixture at least 4 hours or overnight to let the flavors meld.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 2 cups cooked chicken, roughly chopped
- 1 cup defrosted frozen chopped broccoli, excess water drained
- 1 cup mayonnaise
- 1 cup Cheddar cheese
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried dill
- 1/8 teaspoon dry mustard
- 2 packages of canned crescent rolls, chilled
Preparation:
Combine chicken, broccoli, mayonnaise, Cheddar cheese, red bell pepper, onion powder, garlic powder, thyme, dill, and dry mustard. Cover and refrigerate 4 hour or overnight to let flavors meld.
Preheat oven to 350 F.
Unroll 1 can of the crescent roll dough on a flat cookie sheet, without separating the perforations. Unroll the second can and overlap the first rectangle long side by 1/2 inch of the second rectangle. Use a rolling pin or press the seam flat with your fingers. You should have one large rectangle.
Spoon the chicken mixture down the center of the rectangle on a diagonal line from one corner to the opposite corner up to 2 inches from the point of the corners. Fold those bare corners up over the filling, leaving the two opposite large sides open.
Use a sharp knife to cut 1 inch strips on a diagonal outward from the filling to the edge of the dough on both sides, making sure you have an equal number of strips on each side. Begin on one end with the flap already folded over. Take one strip from each side, and pull them over the filling. Pinch the ends together. Continue until all strips are folded over. It should look braided. Spray the top with oil or brush with egg wash.
Bake for 25 minutes, until golden. Let rest for 10 minutes before cutting to serve.
Yield: 1 loaf
Preheat oven to 350 F.
Unroll 1 can of the crescent roll dough on a flat cookie sheet, without separating the perforations. Unroll the second can and overlap the first rectangle long side by 1/2 inch of the second rectangle. Use a rolling pin or press the seam flat with your fingers. You should have one large rectangle.
Spoon the chicken mixture down the center of the rectangle on a diagonal line from one corner to the opposite corner up to 2 inches from the point of the corners. Fold those bare corners up over the filling, leaving the two opposite large sides open.
Use a sharp knife to cut 1 inch strips on a diagonal outward from the filling to the edge of the dough on both sides, making sure you have an equal number of strips on each side. Begin on one end with the flap already folded over. Take one strip from each side, and pull them over the filling. Pinch the ends together. Continue until all strips are folded over. It should look braided. Spray the top with oil or brush with egg wash.
Bake for 25 minutes, until golden. Let rest for 10 minutes before cutting to serve.
Yield: 1 loaf
