Chicken Broccoli Braid (Crescent Roll Braid or Wreath)
Equipment
- 1 stone pan or using a baking sheet
Ingredients
- 2 cups cooked broccoli smashed
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup Homemade Cream‑of‑Anything Soup link or 1 can cream of chicken
- Salt & pepper to taste
- 2 cans crescent roll dough do not separate
Instructions
- Preheat oven to 375°F. If using a pizza stone, preheat stone in oven.
- Cook broccoli until very tender; drain and smash. Combine broccoli, chicken, cheese, sour cream, and cream soup in a bowl. Season to taste.
- Unroll crescent dough and press perforations to form two large rectangles. Place side by side or overlap to form one large rectangle.
- Spread filling down the center, leaving a 1–1½" dough border on the short ends. Cut 1" strips along both long sides.
- Braid the dough over the filling, twisting each strip twice as you cross from side to side, or form into a wreath and braid around. Tuck ends to seal.
- Brush with egg wash, top with extra cheese or seasoning if desired. Bake 18–25 minutes until golden and filling is bubbly. Let rest 5–8 minutes, then slice and serve.
Notes
Smashed broccoli ensures a non‑chunky filling and prevents sogginess in the crust.
For best bottom browning, bake on a preheated Pampered Chef stone or pizza stone.
Use Homemade Cream‑of‑Anything Soup (link) for better flavor and to avoid canned sodium.
Nutrition
Calories: 42kcalCarbohydrates: 3gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 81mgPotassium: 23mgFiber: 0.1gSugar: 1gVitamin A: 45IUVitamin C: 2mgCalcium: 15mgIron: 0.2mg
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