Party tiiiiime! Not really. Unless you count today at lunch party time. Or dinner tonight. Or anytime. Then yeah.
Who else here digs purse food? Pocket food? Tucked-up-in-carb-canoes food? Same, girl. Same.
I’ve actually got a couple other versions of this little stuffed crescent roll ditty. Remember the ones I made with my mom AGES ago? The Baked Chicken Squares? SO GOOD. Make those, too.
And then I made that Buffalo Square version? Oh my gash. Make ’em.
Well this here’s the chicken and broccoli version! It has mozzarella cheese in it, too, so you can go ahead and get your giddy pants on.
See? ^^ So simple. This is the way I take care of me. I mean you. Us? Us.
(OMG have you seen Us? The movie? So good. So so so terrifying and so good. So good good good. I think Jordan Peele should be in charge of all movies. The end.)
So this is what you do with the broccoli – just blitz it up LIKE ONCE OR TWICE in the food processor. Beats the hayck out of chopping those florets by hand. You want itty bitty pieces that will tuck brilliantly into the crescents. Amen.
And for the chicken, I know we’ve boiled in the past. But this time I seared because I like to live life on the edge. Well, that and flavor blah blah yawn.
Also, while the chicken is resting, dump the chopped broccoli into the skillet and sauté it just a few minutes. Salt it, and let it wilt and pop juuust a tad. We want a little head start on the broccoli, man.
Okay! For the savory binding – let’s go with some grated mozzarella (a block! not fresh. it melts much better) + a dollop of mayo + a hint of garlic powder + a kiss of Italian seasoning. Mixy mixy.
And I will say, I used about half an 8 oz block of cheese, but I honestly could have gone for more. So if you’re feeling like 3/4th a block, OR GEEZ THE ENTIRE THING, I WILL NOT STOP YA, fly.
After this, you’ll just combine everything in a big bowl. The chopped chicken, the sautéed broccoli and the cheese mix. Got it?
We can do this two ways. You can give me the money now, or you can take my fis – wait. That’s something else.
We can do this two ways. You can dollop each individual crescent and roll them up the traditional way. And hey, that mix won’t crumble out, yo. Remember our cheese binder? Yeah, that noggin is on TOUR.
So cute. I’m in.
OR . . .
You can leave two crescents together, pinch the seams at the perforation, making a rectangle and pile d o u b l e the amount in. Then just gently pull the corners up and pinch it perfect. Which is definitely a band Natalie would want to start.
What whaaaat, look at that.
The brushed-on egg plus that parmesan sprinkle? Please. MOUTH POPPERS, basically.
And then the mamas. Hate that I called them mamas just now. Should definitely backspace but won’t.
Oh! You could have a spicy ranch to dip them in. OR PIZZA SAUCE since there’s mozzarella in them. Heck, bbq sauce would be pimp, too. Make your life good.
The little poppers for the kids, and the biggins for the adults? Me thinks yeah.
Parties, lunches, weeknights, in five minutes?
Can we just crawl in that together? Yeah I said it.
- 1 Tbs. extra-virgin olive oil
- 2 chicken breasts
- coarse salt and freshly ground pepper
- 2 small broccoli crowns, gently pulsed in a food processor until finely chopped
- 4 oz (or more!) grated mozzarella cheese
- 2 Tbs. mayonnaise
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 2 (12 oz) cans grand crescent rolls
- 1 egg, lightly beaten
- 1 Tbs. powdered parmesan cheese
- Preheat the oven to 350.
- Heat the oil in a medium skillet over medium high. Season the chicken with salt and pepper, and sear on one side for five minutes. Flip and sear another five minutes. Remove the chicken from the pan, let cool for five minutes, then give it good chop.
- While the chicken is resting, dump the chopped broccoli into the pan and let it sauté with a pinch of salt for a few minutes. (Add a little oil if needed) The broccoli will slightly wilt and pop in color. Gives us a head start on cooking it.
- In a small bowl, combine the cheese, mayo, garlic powder, Italian seasoning, and a small pinch of salt.
- In a larger bowl, combine the chopped chicken, sautéed broccoli and cheese mixture. Stir until fully incorporated.
- Roll the crescents out two ways: you can unfold each individual triangle and dollop the chicken mix at the thicker end, rolling up to make sure the tip is on top. Or you can unroll two crescents together, pinch them at the perforation, dollop a good amount of chicken mix in the center, and gently pull the corners together on top, pinching to seal. Both ways work.
- Place them all on a rimmed baking sheet, and brush with the beaten egg. Sprinkle the parmesan on top of each roll, and bake anywhere from 14 minutes, up to 20. Check to make sure they’re golden brown on top.
- Serve with any dipping sauces you prefer! Aaaand inhale.
- Makes anywhere from 8-14 rolls, depending on how you prepare them. Enjoy!
You’ll want 84.
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