Chicken and Broccoli Rolls

There is SO much you can do with crescent dough.  Unfortunately the stuff you buy in the tubes has undesirable ingredients.  Homemade crescent dough is SO easy to make, especially if you have a bread machine.  I love to make my chicken pockets with this dough, but I also came up with these chicken and broccoli rolls and they were a HUGE hit! I love easy recipes like this!  Make it vegetarian by leaving out the chicken!  Change it up, by using pizza toppings, mushrooms, whatever you fancy!

Chicken and Broccoli Rolls

• 1 recipe homemade crescent dough (note, when using this dough for a savory dish, I decrease the amount of sugar to 1/4 cup...I also use honey most of the time instead of sugar)
• 1 cup cooked broccoli, chopped
• 8 oz. cream cheese, softened
• 1 clove garlic, minced
• 1/4 cup chives, chopped
• 3 green onions, chopped (green and white parts)
• 1/2 cup cheddar cheese (or parmesan, or whatever kind of cheese you like), grated
• 2 cups cooked chicken, cut into small pieces

Preheat oven to 375 degrees.  Grease a 13X9 inch baking dish (or I use my 13X9 casserole stone, which you don't need to grease if you are using stoneware). In a small bowl mix the cream cheese, garlic, and chives.   Roll out crescent dough into a large rectangle, roughly 12X16, with the long sides horizontal and the short sides vertical. 

 Spread the cream cheese mixture over the rolled out dough leaving a boarder of about 1/4 inch at the top and bottom.  Spread the broccoli and chicken evenly over the cream cheese mixture, then sprinkle evenly with cheese.  Roll up horizontally from the bottom to the top to form a log.  Slice log into 12 rounds and place in rows of 3 in the baking dish.  Bake for 25-30 minutes, or until  slightly browned and dough is cooked through.  I like to serve these with a nice tossed salad!  YUM!

Until next time, happy and healthy cooking!