Broccoli Chicken Roll

Recipe By lisa10231016
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6 servings as main course or 16 servings as appetizer

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  • 1. In a large bowl, combine the cooked chicken, broccoli, onions, (I add cauliflower if on hand), bell pepper, cheese, mayonnaise, mustard, salt & pepper and garlic. Mix all together.
  • 2. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • 3. Cover cookie sheet with aluminum foil. Place a glass upside down in the center of cookie sheet. Roll out cold crescent rolls around the base of the inverted glass, with pointy ends away from the glass; when you've finishes, the arrangement should look like a sun (you have to stretch dough a bit or if you want pastry to be a bit thicker you can use another 1/2 to 1 extra can of crescent rolls, I use 1/2 and with the rest I follow directions on package and make rolls for morning. Spoon some of the chicken mixture onto the thickest part of each crescent roll. (This is usually the time when you have to stretch dough). Fold the pointy end of each roll when filled over top of mixture and tuck it in the middle under the dough I do it diagonally, I find it works better if only using 1 can of crescent rolls. Remove glass from cookie sheet. Arrangement of rolls should now look somewhat like a bunt cake/fluted tube cake. * Make sure there are spaces between the folds as this helps the steam escape and cook veggies while melting cheese.
  • 4. Bake in preheated oven for 25 - 30 minutes, or until rolls are golden brown. If using more than I can, I recommend 30 minutes for the dough to cook strait through.


This is a delicious and very nutritious meal. It's also fun to make, like making art or a sculpture!

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