*New Recipe* Yummy! This is husband approved :) I made this the other night and it was delicious. The perfect winter day meal served with soup. I wasn't too sure if Wes would like it or not because it has mayonnaise in is, but after its cooked you can't even tell. He had no idea! Brayden, my 3 year old LOVED it too. I wasn't too sure about how it would reheat because of the crescents but we have had it the past couple days for lunch and it's just as good. The egg yolk that is brushed on top gives it a hard surface, which helps make it not get soggy when reheating. This would be great if you had a luncheon with your girlfriends, you would really impress them!
*I found this on Pinterest
Chicken Broccoli Cheddar Braid
2 tubes refrigerated crescent rolls
2 Cup Broccoli, steamed and chipped
2 Cup Chicken, cooked and diced.
2 Cups Cheddar Cheese
1/2 Cup Mayonnaise
1 Egg Yolk
In a large mixing bowl, combine chicken, broccoli, cheese, and mayonnaise.
Preheat oven to 375 degrees. On a cookie sheet (I lined with aluminum foil and sprayed) spread crescent rolls to form rectangle. Press the seems together, it doesn't have to be perfect.
Spread mixture over the center of the crescent dough evenly to create a log. Using a knife, cut horizontal strips down each side of the 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 the beaten egg yolk. Bake for 24-28 minutes or until golden brown.
This makes quite a bit, serves 8. Cut it in half to serve 4.
Enjoy!
*I found this on Pinterest
Chicken Broccoli Cheddar Braid
2 tubes refrigerated crescent rolls
2 Cup Broccoli, steamed and chipped
2 Cup Chicken, cooked and diced.
2 Cups Cheddar Cheese
1/2 Cup Mayonnaise
1 Egg Yolk
In a large mixing bowl, combine chicken, broccoli, cheese, and mayonnaise.
Preheat oven to 375 degrees. On a cookie sheet (I lined with aluminum foil and sprayed) spread crescent rolls to form rectangle. Press the seems together, it doesn't have to be perfect.
Spread mixture over the center of the crescent dough evenly to create a log. Using a knife, cut horizontal strips down each side of the 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 the beaten egg yolk. Bake for 24-28 minutes or until golden brown.
This makes quite a bit, serves 8. Cut it in half to serve 4.
Enjoy!
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