Last updated on February 11th, 2024 at 08:53 am
I love an easy recipe, one that I can whip together and throw in the oven. Here is one of our new family favorites that I have tweaked numerous times until I got it just how we all like it.
Cheesy Broccoli Chicken Pastry
Cheesy Broccoli Chicken Pastry
Ingredients
FILLING
- 2 Cooked Boneless, Skinless Chicken breast
- 1/2 cup Semi-Cooked Broccoli Head
- 1/2 cup Grated Mozzarella Cheese
- 2/3 cup Heinz BBQ sauce
- 1/2 red onion diced
PASTRY
- 2 cans Just'Rol Bake it Fresh Croissant Dough
Instructions
Filling
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Cook your chicken, in a frying pan or in the crockpot, however you prefer and dice
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Steam your broccoli for only a few minutes
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Mix in a large bowl, cooked, diced chicken, semi-steamed broccoli, grated cheese, onion, and BBQ sauce
Pastry
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Roll out both cans of croissant dough side by side and together, so it pinches the pre-cut holes back together.
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At this point transfer to your cookie sheet, or stoneware
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Using an ice cream scoop, scoop out your mixture in a line, in the middle of your rolled out pastry Taking a pizza cutter, cut straight lines along the sides to create strips, doesn't matter if they are all the same equal distance a part, cut up to just almost touching where your filling starts
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See pictures for more help
Braid
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Start at one end, pick up first strip and twist once in either direction
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Lay across the top
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Do the same for the opposite side, twisting the same direction
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Lay across so its overlapping the first one
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Work your way down, always twisting in the direction you first chose
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Pinch the ends closed
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There will be gaps in the top
Recipe Notes
Add a sprinkle of cheese on top of the mixture or even some parmesan cheese for extra taste.
I decided to make mine into two individual pastries to better fit my new stoneware, as usually I use a cookie sheet but I wanted to test out my new Pampered Chef stoneware. So I cut my long finished, filled pastry in half and pinched the open ends, where I had cut it, upward so it was closed. Creating two individual pastries like the picture above. Using a spatula to transfer from the counter to the stoneware. Be careful. If you already have it on your choice of pan, it’s easier.
Bake at 350 degrees F (180 degrees C) for 40/45 minutes. Check after 35 minutes as some ovens may vary. My family likes it crispy on top, but if you don’t, cover it with foil until the last 15 minutes. 
This recipe is super easy, and the whole family loves it. Even Missy Moo likes it all smashed up with a fork! Try it out, tell me what you think? There are endless possibilities for the filling. Why not trying steak and cheese instead?
These look amazing Jenny and it’s filled with everything we love. I’m definitely going to make some, thank you for sharing 🙂 x #TastyTuesdays
Thank you Michelle. It quickly became our favorite once I got it just how we like it. So easy and cheap too. Thanks for popping over.
Strangely croissant dough isn’t something I have tried, although I will give it a go now…love the simplicity of this recipe, and can see it as a good way of getting the calories and the veggies into Boy easily! #TastyTuesdays.
Yes great for the kids. Hide the veg and fun to eat. Cheap and easy to make win win!!!
Oh, this would work with so many different fillings! I already fill these ready to roll croissants with fillings on their own… Great recipe x #TastyTuesdays
Thank you. Yes I put all kinda of stuff in ours too. But this seems to be everyone’s absolute favorites. I like versatile easy recipes.
yummy! I will have to try this or you can make it in July for us 😉
Wow these look beautiful, must try! Thanks for linking up to #tastytuesdays
Thanks for hosting, glad you like it. It really is quick and easy to throw together and anything can be used as a filler!