Cheesy Chicken & Broccoli Loaf
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Ingredients
2 cups of chicken cut into small pieces
(I used 1 package of Perdue Shortcuts)
2 cans of Pillsbury Original Crescent Rolls
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
(I used Birds Eye Steam in Bag)
½ cup light mayonnaise
1 egg yolk
Seasoning to taste
(I used garlic powder on top of dough)
(I used 1 package of Perdue Shortcuts)
2 cans of Pillsbury Original Crescent Rolls
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
(I used Birds Eye Steam in Bag)
½ cup light mayonnaise
1 egg yolk
Seasoning to taste
(I used garlic powder on top of dough)
Directions
Preheat oven to 375 degrees
On cookie sheet spread both cans of crescent rolls long ways so it makes a big rectangle. Press any seams together.
Mix together chicken, cheese, broccoli and mayo.
Spread mixture onto middle of dough rectangle.
Fold sides of dough up to make a loaf.
Brush egg yolk on top of dough. This is where I sprinkled the garlic on top.
Cook for 25-30 minutes or until dough is golden.
Makes 4-6 servings depending on size.
On cookie sheet spread both cans of crescent rolls long ways so it makes a big rectangle. Press any seams together.
Mix together chicken, cheese, broccoli and mayo.
Spread mixture onto middle of dough rectangle.
Fold sides of dough up to make a loaf.
Brush egg yolk on top of dough. This is where I sprinkled the garlic on top.
Cook for 25-30 minutes or until dough is golden.
Makes 4-6 servings depending on size.
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