This is my take on a recipe I found by Holly L.
at Creative Cook Book.
Ingredients:
2 c. cooked chicken, cut up
1 1/2 c. broccoli, chopped
1 clove garlic, minced
1 c. cheddar cheese, grated
1 can Cream of Chicken soup
1/2 c. mayonnaise
1/2 tsp. salt
2 pkgs (8 oz.) refrigerated crescent rolls
1 egg, lightly beaten
at Creative Cook Book.
Ingredients:
2 c. cooked chicken, cut up
1 1/2 c. broccoli, chopped
1 clove garlic, minced
1 c. cheddar cheese, grated
1 can Cream of Chicken soup
1/2 c. mayonnaise
1/2 tsp. salt
2 pkgs (8 oz.) refrigerated crescent rolls
1 egg, lightly beaten
What to do:
1. Preheat oven to 375*. Mix chicken, broccoli, garlic, cheese, soup, mayo and salt together.
2. Unroll the packages of roll dough width wise on cookie sheet. Use a rolling pin or your hands to seal perforations. Use a pizza cutter to cut dough on the long sides into strips, 1 1/2 inches apart and 3 inches deep (there will be 6 inches in the center for the filling).
3. Spread mixture evenly over the middle of the dough.
4. To braid, lift strips of dough across mixture to meet in the center. Continue alternating strips to form a braid. Tuck end under to seal at end of braid. Brush egg over dough.
5. Bake for 25-30 minutes or until deep golden brown.
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