Just like the Baked Chicken Cheese Filled Rolls we tried a few nights ago, this recipe also uses crescent rolls. This one is even easier than that one. It does call for fresh rosemary to be sprinkled on top of the braid. It seems as if I almost always don't have one ingredient and tend to just try recipes anyway, as long as I know it isn't a completely necessary ingredient. Also, the original linked recipe above is double the recipe below.
1 can crescent rolls
1 cup chicken chunks, cooked
1 cup cheddar cheese
1 cups broccoli, steamed and chopped
1/4 cup light mayonnaise
1/2 egg yolk (approximately)
Preheat oven to 375 degree. On a parchment paper lined cookie sheet, spread can of crescents length wise to form a long rectangle. Press each of the seams to form a single layer of dough.
In a large bowl, combine chicken, cheese, broccoli and mayonnaise. Spread mixture over the center of the croissant dough evenly to create a log.
Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
Bake for 26 – 28 minutes until golden brown. (If you use this recipe doubled to what the original post calls for, the bake time is 28-30 minutes.)
Halved recipe shared here serves 4.
Have you already thought what my sister and I voiced almost in sync while enjoying this for dinner? Yes, we thought bacon should most definitely be added to this recipe next go around.