Made this for Dad's birthday party last weekend and it was gone fast. It's pretty easy and can be changed depending on your families likes or dislikes. I will make them again for game day with a Tex Mex twist.
1 c chicken breast - cooked and shredded
1 c chopped cooked broccoli
1 small onion, chopped (optional)
1 tbsp butter
1 tbsp dried parsley
1 1/2 tsp Tony Chacheres Spices
1 tbsp Dijon mustard
1/2 c sour cream
1 1/2 c cheddar cheeses
2 cans of refrigerated crescent roll dough
This will make 2 braids
Preheat oven to 350º
Saute chicken, onion and broccoli in your butter just until warmed through. Pour into big bowl and add the rest of your ingredients. Mix well until combined.
Unroll one of your doughs out onto parchment paper making sure to pinch all edges together. Now spread half of filling down center of dough leaving about 2-3" all around sides.
Using knife or pizza cutter, make 1" strips on each side of filling, fold strips over filling, alternating from one side to the other. Like a braid. Brush top with meted butter, then sprinkle with salt, pepper, and dried parsley. Repeat with the other crescent dough. It looks a little wonky but it comes together I promise :)
Bake for about 20-25 minutes or until golden brown.
1 c chopped cooked broccoli
1 small onion, chopped (optional)
1 tbsp butter
1 tbsp dried parsley
1 1/2 tsp Tony Chacheres Spices
1 tbsp Dijon mustard
1/2 c sour cream
1 1/2 c cheddar cheeses
2 cans of refrigerated crescent roll dough
This will make 2 braids
Saute chicken, onion and broccoli in your butter just until warmed through. Pour into big bowl and add the rest of your ingredients. Mix well until combined.
Unroll one of your doughs out onto parchment paper making sure to pinch all edges together. Now spread half of filling down center of dough leaving about 2-3" all around sides.
Bake for about 20-25 minutes or until golden brown.
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