Tuesday, November 27, 2012
Broccoli Cheddar Crescent Braid
This is a nice easy winter dish, that takes only about 10 minutes to prepare and 25 minutes to bake. My one year old loved it, which made Mommy very happy. Not so much because of the broccoli he loves veggies. But I can't seem to get him to eat meat unless it covered in cheese, which he does like. He even loved shaking the bag to mix the filling, which was super cute. I always wanted to cook with my kids, but I feel super blessed that I get to start when he is only 1.
For the adults I served this with a heady and fruity Beaujolais.
Here is what you need:
1 cup of left over chicken
1 cup of shredded cheddar cheese
1/2 cup mayo
1 cup of broccoli
salt and pepper to taste
1 egg for egg wash
Here is what I did:
1. Preheat your oven to 375 degrees F.
2. Mix together the chicken, cheese, mayo, broccoli, salt and pepper to taste, set aside. I did this in the large zip lock baggie that was holding the chicken... less dishes, and Freddy did the mixing.
3. Pop the cans of the crescent rolls (this is the hardest part for me) and roll out the dough on broken. Use a rolling pin to keep the dough together.
4. With a pair of kitchen scissors cut 3 inch long slices, 1 inch border of dough on each side of the dough. You will have a fridge effect that you will then braid over the filling.
5. Spread the filling in the middle of the dough leaving at least an inch on each side. You might want to use your hands to shape the mound, I did.
6. Fold a fringe end over the filling and alternate sided to create a braid effect. Pinch the ends together on the ends to seal in the filling.
7. Crack and whip an egg together and brush the top of the dough. Top the egg wash with a little bit of crunchy sea salt, Maldon is my favorite.
8. Bake for 25 to 30 minutes depending on your oven... let sit for atleast 5 minutes before slicing.
Enjoy, happy wintering.
Lots of love, many blessings, and happy baking!
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