Broccoli Cheddar Chicken Braid


  • 2 cans Pillsbury Original Crescent Rolls9088d173d15c95af17d27c3009cb13df
    (I used the Crescent Sheets much easier to work with)
  • 2 cups chicken chunks, cooked
  • 2 cups cheddar cheese
  • 2 cups broccoli, frozen, steamed, and chopped
  • 1/2 cup light mayonnaise
  • 1 egg yolk
  • fresh rosemary


  1. Preheat oven to 375 degrees F
  2. On a cookie sheet, spread both cans of crescents length wise to form a long rectangle.  Press each of the seams to form a single layer of dough.
  3. In a large bowl, combine chicken, cheese, broccoli and mayonnaise.
  4. Spread mixture over the center of the croissant dough evenly to create a log.
  5. Using scissors, cut horizontal strips 1 inch apart down each side of the crescent dough.
  6. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
  7. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
  8. Bake for 28 – 30 minutes until golden brown.

This will make 2 braids.
*variations: Try ham and asparagus, or chicken and a veggie medley.