Cheesy Chicken and Broccoli Crescent Ring
A crowd-pleasing dish featuring flaky crescent rolls stuffed with savory chicken, vibrant broccoli, and creamy cheese.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Pastry Brush
Ingredients
Ingredients
- 2 cans refrigerated crescent rolls 8 oz each, separated into 16 triangles
- 1 cup cooked shredded chicken
- 1 cup broccoli florets finely chopped, steamed or thawed
- 6 ounces cream cheese softened
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 clove garlic minced
- Salt to taste
- Pepper to taste
- 1 egg beaten egg mixed with 1 teaspoon of water for egg wash
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a mixing bowl, combine the cooked shredded chicken, finely chopped broccoli, softened cream cheese, mozzarella cheese, cheddar cheese, minced garlic, salt, and pepper. Mix until well combined.
- Step 3: Unroll the crescent rolls onto a large baking sheet lined with parchment paper, arranging the triangles in a circle with the wide end pointing outward.
- Step 4: Spoon the cheesy chicken and broccoli mixture over the wider ends of the crescent triangles, leaving space at the edges.
- Step 5: Fold the points of the crescent rolls over the filling, tucking them underneath to seal.
- Step 6: Brush the crescent dough with the egg wash using a pastry brush.
- Step 7: Bake for 25-30 minutes, or until golden brown and the filling is heated through.
- Step 8: Let cool for a few minutes, slice, and serve warm.
Notes
Make sure your cream cheese is softened for easier mixing. Don’t skip the egg wash for a nice finish. Rotisserie chicken can be used for convenience.