- 2 cans Pillsbury Original Crescent Rolls
- 4 chicken tenderloins, cooked and chunked
- 2 cups cheddar cheese
- 2 cups broccoli, frozen, steamed and chopped
- 1/2 cup light mayonnaise
- fresh rosemary (optional)
I actually had rosemary in my spice rack, but it wasn’t fresh but rather dried. But since it’s (in my opinion) mainly for garnish here I’d consider it optional.
Preheat oven to 375º.
Add a little olive oil (or a little butter) to your skillet and cook chicken tenderloins on medium heat. I sprinkled mine with a little parmesan. I’m a parmesan freak, though. I usually “cut” my chicken as I cook using my wooden spatula.
Remove from heat and set aside.
Open both cans of crescent rolls and lay them out to form one large rectangle. I overlapped mine a bit to avoid any gaps:
Add cheddar, mayo and chopped broccoli to chicken and mix together. Add mixture down center of crescent bread to form one long “log”.
Using a knife, cut 1” strips into the dough on both sides and fold across the top in a braid to cover the mixture. I admit, I’m not much of a braider, so mine wasn’t so attractive, but it served its purpose!
Sprinkle the top with a little cheddar and rosemary and bake about 18-20 minutes (depending on oven).
Makes about 5 servings.