The key to this recipe is not to over-fill the dough. If it is overfilled, it will be harder to braid. That is why chopping the vegetables here helps them fit inside the braid more easily!
If you prefer your food to be on the spicy side, you can also add hot peppers into the braid, or simply top with hot sauce! And, if you follow a vegetarian diet you can omit the chicken and use tempeh or seitan.
For another kid-friendly, protein-packed recipe try our Almond Crusted Chicken for a healthier version of a crunchy chicken tender!
Chicken and Broccoli Crescent Braid
- 1 cup broccoli chopped
- 1 bell pepper red; diced
- 1 cup chicken breast, cooked & chopped
- 1 clove garlic pressed
- 3/4 cup cheese sharp cheddar, shredded
- 1/3 cup ranch dressing
- 1/4 tsp salt
- 1 pkg crescent dough sheet
- Preheat oven to 375°F. Combine chopped broccoli, red bell pepper, chicken, and garlic in a large bowl.
- Add shredded cheese, ranch and salt; stir until combined.
- Unroll 1 package of crescent dough; do not separate the pieces. Leaving 3 inches in the middle of the dough, cut dough into strips 1 1/2 inches wide and 3 inches deep.
- Spread filling evenly over middle of dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle, overlapping with the previous strip.
- Continue down the dough, alternating sides to form a braid. Tuck ends up to seal at end of braid. Bake 25-28 minutes or until deep golden brown.
Here is a look at how the Chicken and Broccoli Crescent Braid looks coming out of the oven!
Nutrition info is an estimate and may contain errors.
Dana uses her advanced training in functional nutrition and food sensitivities to help her clients love and trust food again as they heal from years of painful symptoms that have dominated their lives. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Food Sensitivities Survival Guide.