Ingredients
Pillsbury Crescent Rolls – 2 cans
chicken chunks – 2 cups
cheddar cheese 2 cups
broccoli 2 cups
mayonnaise ½ cup
egg yolk 1
rosemary, fresh
Instructions
Put oven at 375 degrees (F). Spread both cans of crescents on a parchment paper. Press the seams so it forms a single layer of dough. Combine chicken, cheese, broccoli and mayonnaise in a large bowl. Spread mixture over the croissant dough evenly
Cut horizontal strips about 1 inch apart down each side of the crescsent. Fold the strips over the top of the chicken mixture, switching the left and the right to create a braid. Brush off the top of the braid with egg yolk and sprinkle rosemary on the top. Bake for about half an hour. (Sometimes we add sliced fresh mushrooms if we have them and/or dried cranberries. YUM!)
Put oven at 375 degrees (F). Spread both cans of crescents on a parchment paper. Press the seams so it forms a single layer of dough. Combine chicken, cheese, broccoli and mayonnaise in a large bowl. Spread mixture over the croissant dough evenly
Cut horizontal strips about 1 inch apart down each side of the crescsent. Fold the strips over the top of the chicken mixture, switching the left and the right to create a braid. Brush off the top of the braid with egg yolk and sprinkle rosemary on the top. Bake for about half an hour. (Sometimes we add sliced fresh mushrooms if we have them and/or dried cranberries. YUM!)
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