Thursday, March 26, 2015

Broccoli and Chicken Rolls

I promise we eat other things besides chicken and broccoli. The other night I decided to try something different. My daughter likes broccoli and chicken, but as most moms with toddlers know you have to change up the way you serve it to them. I had a couple cans of Pillsbury Crescent Rolls in the fridge that I needed to use, so I figured this was a great opportunity to use them, and make a easy meal.

 You may have everything in your fridge already, so this meal is fun and easy to wipe up. I think these would make great appetizers at a party as well.

You can eat them with your hands, or be more sophisticated and use a knife and fork.

Adjust your ingredients to suit your needs, but be sure to season the chicken well.

Ingredients: (Makes about 16 rolls with filling left over)

  • 2 large cooked chicken breasts. (I filleted them so they would cook faster, and seasoned with seasoning salt and pepper.)
  • 1 lb bag of chopped frozen broccoli. (You want chopped, or you will have to chop it yourself. It needs to be small pieces to work in the rolls) 
  • 2 cups Cheese of your choice
  • 1/4 c Mayonnaise
  • 1/4-1/2c sour cream 
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • 2 cans of Pillsbury Crescent Rolls


  • Preheat oven to 350 degrees F. *Leave crescent roll dough in the fridge until the last minute. It makes it easier to roll out.
  • Cook and shred your chicken breasts with seasoning. You could also use left over chicken if you have it.
  • In a large bowl, combine frozen broccoli, chicken, mayonnaise, sour cream, and cheese. Add more Salt and pepper, and other seasonings to taste. (I just eye the seasoning and taste as I go) 
  • On a large baking sheet spread out crescent roll dough (*Follow the directions of the dough can whether you need to grease the pan first) and separate into individual triangles. 
  • Put a spoonful of mixture on the widest side of the crescent roll dough and roll into a plump crescent roll. It helps if you fold in the sides over the mixture before rolling the dough. 
  • Place 2 inches apart on baking sheet and bake for approximately 15-20 minutes, or until the rolls are golden brown. 
  • Remove from the oven and use a plastic spatula to remove and place on a plate, *I removed from the baking sheet immediately after taking them out of the oven so they wouldn't stick. 

  • Enjoy! 

  • Unlike the Broccoli and Cheese Soup, These are most definitely better right out of the oven. The crescent rolls tend to get a little soggy and aren't as flaky as right out of the oven, but they are still great for lunch the next day, and they store easily.  

    These were a hit with my toddler. She ate two whole rolls that night for dinner. I would recommend shredding your chicken small so it fits nicely in the dough, and then you don't have to worry about little ones getting a big bite of chicken.

    Let me know if you make these and how they turn out. I promise to make a tutorial soon on something other than broccoli and chicken. ;-) 

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