Chicken Broccoli Croissant Wreath

Chicken, broccoli and cheese wrapped in a flaky croissant pastry.

This was one of the first recipes I learned when my husband and I got married.  I’m sure many newlyweds can relate.  When you’re far from home and the budget is tight–finding simple, affordable recipes are a necessity!  This one continues to be a family favorite not just because it’s pretty, but because it tastes absolutely yummy!

I’ve modified this recipe so many times…  I’m sure you will, too.  Use whatever you have in your fridge.  This can be either savory or sweet.  The choice is yours!  Here’s my recipe to get you started:

2 rolls of Pillsbury Crescent Rolls

1 chicken breast, cooked and shredded or cubed

8 oz bag of shredded cheese

1/4 cup of mayonaise

1 tsp Hidden Valley Ranch dip/seasoning powder

1 garlic clove, minced

1 cup fresh broccoli florets

Preheat the oven to 325 degrees F.

1.  Mix the Ranch powder and garlic into the mayonnaise.

2.  Put the chicken, cheese and broccoli in a medium bowl.  Add the mayonnaise and stir to coat the ingredients.

3.  Pop the crescents open and unroll onto a clean surface.  I use a clean kitchen counter or a cookie sheet.  You may open one can at a time to use less space.  Separate each triangle and arrange onto the baking stone or pizza tray as shown below.

For this method (my son calls it the Sun Bread method) you will point all the triangles out…

All the points of the crescent triangles are pointing out.

Or you can use this method.  This is the wreath style.

For this style, I pointed one can of crescent rolls (8 triangles) facing out toward the rim of the baking stone, and used the other can of crescent rolls (8 triangles) facing in toward the middle of the baking stone.

Now, take your filling and place it in a circular shape onto your uncooked pastry.

Now take all the triangle points and fold them over the filling.  A lot of my friends tuck the points under the dough, but I just take the points and scoot them to the side after I’ve folded them over.  This keeps the circle in the middle nice and pretty.

Can you see how I tilted the points to the side instead of tucking them under the dough? Trust me, it’ll look gorgeous either way!

Now it’s ready for the oven!  Bake at 325 F for 30 to 35 minutes.  I usually pull mine out at 32 minutes and let it rest for 5 minutes.

Slice just like you would a pizza. And be prepared to make this over and over again, as I’m sure your friends and family will ask for it quite often…

If you don’t have leftover chicken breasts or rotisserie chicken, pick up a bag of Tyson Grilled & Ready chicken breast strips or a similar product in your refrigerated aisle of your local supermarket.  Or use whatever strikes your fancy!  How about barbecue sauce instead of ranch and bacon instead of broccoli?  Try putting breakfast sausage, scrambled eggs and cheese.  No mayo needed!  Or put leftover slices of steak, sauteed onions and mozzarella cheese for a Philly style croissant wreath!  Try it with tomato slices, mushrooms, spinach and provolone for a veggie extravaganza!  The possibilities are endless…

There’s also a lovely cherry coffee cake recipe that my kids love which uses cream cheese, cherry filling and powdered sugar!  I’ll be posting this recipe the next time I make it so I can take pictures.  It’ll also have detailed instructions on how to make it using the wreath method.  Most people tell me it tastes like butter bread.

Hope you try it soon!  Good luck on your cooking!

Minnie Adventures


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