Chicken and Broccoli Stuffed Croissants
Chicken and Broccoli Stuffed Croissants
Ingredients :
16 crescent roll dough triangles
1 cup shredded cheddar cheese
1 1/4 cups cooked shredded chicken
1/3 cup BBQ, Ranch, Honey Mustard - whatever (optional)
1 1/4 cups bite-sized pieces cooked broccoli
1 beaten egg, optional
Directions :
Cook and Cut up your Chicken and Broccoli however you like. (I just had leftovers)
Preheat your oven to 375° or according to package directions.
Set aside a third of the cheese. *If your cooked chicken is not very flavorful, mix it with one of the suggested sauces.
Keep the croissant dough cool. Working with a few at a time, lay out the crescent roll triangles with the short side toward you and tip away from you, for easier rolling. Place about a tablespoon of chicken, a tablespoon of broccoli and a sprinkling of cheese in the bottom third of the triangles, designated at right. Roll up loosely.
Transfer the rolls to an ungreased baking sheet, tucking the tip under. Turn the ends inward slightly, forming a crescent. Brush the tops with beaten egg, for shine. Sprinkle with the remaining cheese. Bake until lightly browned, 12 to 15 minutes. Serve warm.
Serve and enjoy!
16 crescent roll dough triangles
1 cup shredded cheddar cheese
1 1/4 cups cooked shredded chicken
1/3 cup BBQ, Ranch, Honey Mustard - whatever (optional)
1 1/4 cups bite-sized pieces cooked broccoli
1 beaten egg, optional
Cook and Cut up your Chicken and Broccoli however you like. (I just had leftovers)
Preheat your oven to 375° or according to package directions.
Set aside a third of the cheese. *If your cooked chicken is not very flavorful, mix it with one of the suggested sauces.
Keep the croissant dough cool. Working with a few at a time, lay out the crescent roll triangles with the short side toward you and tip away from you, for easier rolling. Place about a tablespoon of chicken, a tablespoon of broccoli and a sprinkling of cheese in the bottom third of the triangles, designated at right. Roll up loosely.
Transfer the rolls to an ungreased baking sheet, tucking the tip under. Turn the ends inward slightly, forming a crescent. Brush the tops with beaten egg, for shine. Sprinkle with the remaining cheese. Bake until lightly browned, 12 to 15 minutes. Serve warm.
Serve and enjoy!
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