1 to 2C broccoli, chopped small
2T Olive oil
1/2 small onion
1 clove garlic
2C diced chicken meat (I used 2 chicken breasts and diced them small)
1 to 2C shredded cheddar cheese
1/2 to 1C mayo
2 teaspoons dried dill weed
1/4 teaspoon salt
4 Tablespoons slivered or chopped almonds
2 (8oz) packages refrigerated crescent rolls
1 egg white, beaten
1. Wash and chop broccoli. Put in a glass bowl with a few tablespoons of water, cover, and microwave on high for 3 to 4 minutes, or until it’s the consistency you like. I did 3 minutes and thought it was a little too “crunchy” for my taste, so just keep an eye on it and cook it how you like.
2. Meanwhile, saute onion in hot oil for about 2 minutes, until they start to get soft. Add garlic and cook for about 1 minute.
3. Add diced chicken and saute until chicken is completely cooked through. I added lots of seasonings here, some suggestions: poultry seasoning, rosemary garlic, onion powder, a little italian seasoning, whatever you like. You can also add other veggies: celery, carrots, bell pepper, etc.
4. In a large bowl, combine chicken/veggie mixture, cheddar cheese (we like LOTS of cheese in ours, but just add to taste), mayonnaise (I added more than 1/2C mayo because I had a lot of broccoli and chicken to use up, so I ended up adding between 1/2 and 1 C), dill weed, salt, and almonds (the recipe calls for 2T but I added at least 3x that. It gives it a good crunch. I only had sliced almonds so I chopped those up and they worked fine) until mixed well.
5. Unroll crescent dough and mush together into one big ball. Roll flat on a baking sheet into the shape of a rectangle (may want to lightly grease the sheet). Use a knife to cut 1in wide strips toward the center of the dough, starting on the long sides of the rectangle. There should be a solid strip of about 3in of dough down the center of the triangle that isn’t cut, and it will look like “fringe” coming down the sides. Spread the chicken mixture along the center strip.
6. Fold the side “fringe” strips over the chicken mixture. Stretch them out gently first if they aren’t long enough, you want them to reach all the way to the other side. Alternate strips from each side, they will start to form a braid going along the center. Pinch or twist the dough to seal it closed.
7. Brush braided dough with the egg white. The recipe calls to bake at 375 degrees for 25-28 minutes, but I would probably lower the temp to 350 degrees so it cooks a little more in the center. It’s done when it’s golden brown.
Here are some photos to illustrate the process, since taking photos was a second-thought for me (sorry folks).
So fun for Halloween. Enjoy!