I have used cans of crescent roll dough for many recipes, including one that looked like this but was filled apples. I don’t usually plug brands, but I particularly like Immaculate Baking Company’s baking products because they contain non-GMO ingredients, so this braid is made with Immaculate Crescent Rolls. It looks difficult, but really isn’t, is quick to prepare and a very creative way to use leftover rotisserie chicken and those leftover bits of broccoli in the crisper! Why not try it with kale instead of the broccoli, different cheeses, or with all vegetables? There are many variations of this recipe online.
- 2 cans Crescent roll dough
- 2 cups chopped chicken
- 2 cups grated cheddar cheese
- 2 cups fresh broccoli florets cut in bite size pieces
- 1 Tablespoon Mayonnaise
- 1 egg yolk, beaten and set aside for brushing the pastry before baking
- fresh rosemary
- cracked pepper
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and spread both cans of crescent rolls length wise side by side, making a long rectangle. Press each of the seams to form a single layer of dough. In a bowl, combine chicken, cheese, broccoli and mayonnaise. Spread mixture down the center of the dough as evenly as possible.
Using a sharp knife or kitchen shears, cut horizontal strips 1 inch apart down each side of the crescent dough. Beginning at the top fold the dough strips over the top of the chicken mixture, alternating left and right to create a braided pastry top. Brush the top of the braid with beaten egg yolk and sprinkle fresh rosemary on top. Finish with a sprinkle of freshly ground pepper. Bake for 25– 30 minutes until golden brown. Slice and serve. This is a meal by itself, but especially nice with a tossed green salad or seasonal fruit.