Ingredients:

  • 2 cups (300g) cooked chicken breast, chopped or shredded
  • 2 cups (200g) fresh broccoli florets, chopped small and lightly steamed
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (120g) mayonnaise
  • 2 tablespoons fresh dill or parsley, minced
  • 1 tablespoon yellow onion, finely grated
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1 large egg white, lightly beaten
  • 1 teaspoon dried parsley or sesame seeds

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the shredded chicken, chopped broccoli, cheddar cheese, mayonnaise, onion, garlic, dill, salt, and pepper. Stir until the mixture is well-incorporated.
  2. On a large baking stone or parchment-lined cookie sheet, arrange the 16 crescent roll triangles with the short ends overlapping in the center to form a long rectangle, with the points hanging off the long sides.
  3. Spoon the chicken and broccoli mixture evenly down the center of the rectangle. Lift one triangle point and bring it across the filling at a diagonal. Repeat from the opposite side, alternating and overlapping points to create a braided lattice appearance. Tuck the ends under to seal.
  4. Brush the top of the dough lightly with the beaten egg white using a pastry brush. Sprinkle with dried parsley or sesame seeds for a glossy finish.
  5. Bake for 25 to 30 minutes, or until the crust is a deep golden brown and the filling is bubbling. Let it rest for 5 minutes before slicing and serving.