Ingredients
- 2 cups cooked chicken shredded (a rotisserie chicken is perfect)
- 6 oz broccoli chopped small (fresh, or frozen and thawed)
- 8 oz cream cheese one block, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- ½ tsp Onion powder
- ¼ tsp black pepper
- ½ tsp salt or to taste
- 2 cans crescent rolls 8-count regular Pillsbury crescent rolls (16 rolls)
- 1 large eggs beaten, for the egg wash
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Pizza Stone If you don't have one of these, they REALLY make a difference. Try to find a reasonably priced one, like this one.
Pyrex Measuring Cups I love my glass Pyrex measuring cups.
Cutting Boards I use both bamboo and plastic cutting boards, but the bamboo ones are my favorite because they are so pretty!
Sharp Chef's Knives These knives are so good and they are reasonably priced.
Method Start Cooking
- Preheat the oven to 375°F.
- Shred the chicken and chop the broccoli into small, bite-size pieces. If you're using frozen broccoli, thaw it and pat it dry.
- In a large bowl, stir the softened cream cheese with the garlic powder, onion powder, black pepper and salt. Add the chicken, broccoli and cheddar and mix until everything is coated in the cream cheese. Clean hands work best here, so no piece of chicken or broccoli gets left behind.
- To make ahead, cover the filling and refrigerate it overnight. It's easier to shape when it's cold.
- Open both cans and separate the dough into 16 triangles. On a pizza stone or baking sheet, lay the triangles in a circle like a sun, with the wide ends overlapping in the middle and the points facing out, leaving an open center. Press the overlapping dough together to make a flat base. You'll usually have two triangles left over, so just roll them up and set them in the center to bake alongside.
- Shape the filling into a rope a couple of inches thick and lay it all the way around the ring, on top of the wide ends of the dough. Pinch a little from any thick spots to close the circle.
- Fold each point up over the filling and tuck it under the dough on the inside edge of the ring. Leave a little of the filling peeking out between the strips.
- Brush the dough with the beaten egg.
- Bake for 15 to 25 minutes, until the crust is deep golden brown and the filling is hot and bubbly. Let it rest 5 minutes, then slice and serve.
Nutrition
Video
Notes
I always make the filling the night before. On the day of a luncheon, when I've got a lot of other things to bake, all I have to do is lay out the crescent rolls, fill, fold and bake. One rotisserie chicken gives you about 3 1/2 to 4 cups, which is enough to double this recipe and make two rings for a crowd. Fresh or frozen broccoli both work; just chop it small so it slices cleanly. I use the regular crescent rolls, not Big & Flaky. The egg wash is what gives it that pretty golden brown, so I always do it for company. For a regular weeknight dinner, you can skip it.
Bake it on a pizza stone if you have one. It does the best job of getting the bottom crust golden brown and done without burning.
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