This is definitely one of my new go-to favorites. This recipe is delicious! (Probably a thousand calories, but nonetheless, amazing!). My husband and I both absolutely loved it and will definitely be added to the regular recipe rotation. Hope you enjoy!
Ingredients:
2 cans Pillsbury crescent rolls
2 cups cooked chicken, cubed
2 cups shredded cheddar cheese
2 cups cooked, steamed broccoli florets
1/2 cup mayonnaise
1 egg yolk, lightly beaten
Rosemary sprigs, to taste
Directions:
Preheat oven to 375 degrees. On parchment lined baking sheet, spread both cans of crescent rolls next to each other lengthwise to form a large rectangle. Press all seams together to form a solid surface. In a medium mixing bowl, stir together chicken, cheese, broccoli, and mayonnaise. Pour contents evenly over the center of the crescent rectangle all the way to the ends. Next, cut one inch thick strips down each side of the crescents, right up to the stuffing. To braid, simply reach one strip across the stuffing and tuck under, then repeat with each strip, alternating sides to form the braid. Brush with egg yolk, and evenly sprinkle the rosemary on top. Bake for 20-25 minutes, until golden brown and cheese begins to bubble. Enjoy!
