Post by Kris on Feb 11, 2013 15:44:05 GMT -5
*2 tubes 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
*TJ's 21 seasoning
Instructions
*Preheat oven to 375 degrees F
*On a parchment paper lined cookie sheet (I use Silpat), spread both cans 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
*Top generously with 21 seasoning and sprinkle fresh rosemary on top.
*Bake for 28 – 30 minutes until golden brown.
*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
*TJ's 21 seasoning
Instructions
*Preheat oven to 375 degrees F
*On a parchment paper lined cookie sheet (I use Silpat), spread both cans 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
*Top generously with 21 seasoning and sprinkle fresh rosemary on top.
*Bake for 28 – 30 minutes until golden brown.
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