Description
A delicious and savory chicken broccoli braid made with crescent rolls, fresh vegetables, rich cheddar cheese, and a touch of dill for a perfect main course meal that is easy to prepare and bake. Great for a family dinner or special occasions.
Ingredients
Units
Scale
Filling
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- 1 cup broccoli florets (fresh, uncooked)
- 2 cups cooked chicken breasts (about 2 breasts, diced or shredded)
- 1/2 cup red bell pepper (finely chopped)
- 4 ounces sharp cheddar cheese (shredded)
- 1/2 cup mayonnaise
- 2 teaspoons dill weed (dried)
- 1 clove garlic (minced)
- 1/4 teaspoon salt
Dough
- 2 packages crescent rolls (refrigerated)
- 1 large egg white
- 2 tablespoons slivered almonds
Instructions
- Preheat the oven: Preheat your oven to 375°F to prepare for baking.
- Mix filling ingredients: In a large bowl, add broccoli florets, cooked chicken breast chunks, red bell pepper, and garlic. Mix well. Then add in the shredded cheddar cheese, mayonnaise, salt, and dill weed. Combine gently until everything is evenly mixed.
- Prepare the dough base: On a large piece of parchment paper, unroll one can of crescent rolls so the length runs from left to right. Open a second can of crescent rolls and lay it right next to the first one. Press all seams together to create a single sheet of dough. If using crescent dough sheets, press together just the middle seam.
- Add the filling: Pour the prepared filling into the center of the dough, keeping it about 1 inch away from the top and bottom edges.
- Cut strips for the braid: Starting on one side of the dough, use a knife or scissors to cut 1-inch strips at a slight diagonal, creating approximately 10 strips. Repeat on the opposite side.
- Braid the dough: Begin at one end, take a strip from one side and place it across the filling. Take the corresponding strip from the opposite side and lay it across the first strip in a crisscross pattern. Continue to braid the dough down the length of the filling, sealing any open gaps to prevent filling from leaking.
- Brush with egg white and decorate: Use a pastry brush to coat the dough with egg white. Sprinkle slivered almonds evenly over the braided dough for added texture and flavor.
- Bake the braid: Place the prepared braid in the preheated oven and bake for 24-28 minutes, or until the dough is golden brown and fully cooked through.
Notes
- If desired, add 1/2 cup of sautéed onions to the filling for additional flavor.
- Keep the crescent dough refrigerated until ready to use; warm dough may become difficult to work with.
- You can reduce the amount of dried dill weed or omit it entirely if you prefer a subtler flavor. The same applies to the red bell pepper.
- Cut the broccoli into smaller florets or finely chop it if desired, especially for picky eaters.
- Nutritional values provided are estimates and may vary based on the brand and exact measurements used.
Nutrition
- Serving Size: 1 serving (1/6 of braid)
- Calories: 320
- Sugar: 3g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg
