Chicken And Broccoli Stuffed Crescent Rolls Recipes

CHICKEN AND BROCCOLI STUFFED CRESCENT ROLLS

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Heat the oil in a medium nonstick skillet over medium-high heat. Sprinkle the chicken with some salt and pepper and sear on one side for 5 minutes. Flip and sear for 5 minutes more. Transfer the chicken to a plate to let cool for 5 minutes, then give it a good chop.
• Meanwhile, add the broccoli to a food processor and pulse until finely minced. While the chicken is resting, add the broccoli to the skillet with a pinch of salt and saute until the broccoli slightly wilts and pops in color, 3 to 5 minutes, adding a little oil if needed.
• Combine the chicken, broccoli, mozzarella, mayonnaise, garlic powder, Italian seasoning and a pinch of salt in a large bowl until fully incorporated.
• Roll the crescents out two ways: You can unfold each individual triangle and dollop about 1 tablespoon of the chicken mixture at the thicker end, rolling it up to make sure the tip is on top. Or you can unroll two crescents together to make a rectangle, pinch them together at the perforation, dollop about 1/2 cup of the chicken mixture in the center and gently pull the corners together on top, pinching to seal.
• Place the crescent rolls on the prepared baking sheet and brush with the beaten egg. Sprinkle each with the Parmesan and bake until golden brown on top, 14 to 20 minutes depending on their size. Serve with any dipping sauces you prefer.