Tuesday, June 25, 2013

Tasty Tuesday- Broccoli Cheddar Croissant Braid

This Broccoli Cheddar Croissant Braid is so yummy!  I have made a broccoli cheese ring before, but this recipe called for different ingredients so I decided to give it a try.  I definitely liked this version a lot better than the ring I usually make.  This meal is so easy to make and everyone in our family went back for seconds and thirds.  The only changes I made from the original recipe was using one roll of crescent rolls instead of two, and I didn't do the fancy egg brush on top with herbs. Here is how it turned out for me:

Directions from foodfamilyfinds.com
Serves: 5
  • 2 cans Pillsbury Original Crescent Rolls
  • 2 cups chicken chunks, cooked
  • 2 cups cheddar cheese
  • 2 cups broccoli, frozen, steamed and chopped
  • ½ cup light mayonnaise
  • 1 egg yolk
  • fresh rosemary
  1. Preheat oven to 375 degrees F
  2. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
  3. Press each of the seams to form a single layer of dough.
  4. In a large bowl, combine chicken, cheese, broccoli and mayonnaise
  5. Spread mixture over the center of the croissant dough evenly to create a log.
  6. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
  7. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
  8. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
  9. Bake for 28 – 30 minutes until golden brown.

No comments:

Post a Comment

Blog Archive