Cheesy Chicken & Broccoli Braid

This recipe was originally featured on Food, Family & Finds.

Ingredients:

• 2 Pillsbury Crescent Rolls cans
• 1/2 Rotisserie Chicken shredded (about 2 cups)
• 2 cups shredded cheddar cheese
• 2 cups broccoli, steamed and chopped (1 frozen steamer bag of florets)
• 1/2 cup mayo
• 1 egg yolk
• Rosemary (fresh or dried)

Instructions:

1. Preheat oven to 375°.
2. On a baking sheet lined with parchment paper, roll out both cans of crescent roll dough so they align along their long side make one bigger, wide rectangle.
3. Press the seams together to seal dough together.
4. Combine chicken, cheese, broccoli, and mayo in a large bowl.
5. Spread mixture down the center of the crescent roll dough evenly.
6. Cut horizontal strips, about 1 inch wide, from the sides of the crescent roll dough to where the chicken mixture is in the center.
7. Fold the strips over the top of the chicken mixture, switching the left and right to mimic a braid.
8. Brush the egg yolk over the top of the braid and sprinkle with rosemary.
9. Bake for about 30 minutes until the dough is golden brown.

Tips & Tricks:

• I recommend using only broccoli florets for this recipe.
• Stick with the baking time until the dough is really golden or else you could end up with some soggy dough towards the center of the braid.