Inspiration: Broccoli Cheddar Chicken Croissant Braid by 3 Kids and Us
I found a recipe on Pinterest that seemed incredibly simple: basically, a delicious broccoli cheese casserole stuffed inside a canned crescent roll encasement. Since I have been dedicated to trying new, simple recipes for my family, I thought this was perfect. What could possibly go wrong? Put stuff in a pre-made crust? It practically makes itself.
I followed the instructions to a “T” and yet, somehow the braiding method did not work.
First, I couldn’t seem to fit the whole roll of dough onto one cookie sheet. I also didn’t have parchment paper so this certainly didn’t help to transfer it over so instead I used a too short silicone cookie mat. As I tried braiding the dough the pieces tore off. Finally, with the middle exposed completely and nothing close to the picture, I gave up and rolled it on itself to secure the filling inside of the dough.
When I was finished, my husband came into the kitchen, looked at our computer screen that had the recipe pulled up on it and at my ball of dough and filling. He sort of frowned. I think he was expecting the worst. To be honest, so was I! When I pulled it out of the oven 30 minutes later, the smell was wonderful and as my husband shoveled it into his mouth he said “Screw presentation, it’s what’s inside that counts.”
Thanks honey, you’ve made my fail much more bearable!
From: Amber, The Mom Me Monologues
Pampered Chef has a recipe like this…Chicken and Broccoli Braid. It is so delicious, but I agree, it never looks like the picture.
I halved the recipe to fit in the biggest pan I had, a 13×9. Came out almost like the picture… may want to try that instead!
Oh goodness, I’m sorry you had so much trouble getting the dough to braid. I think that’s just one of those kitchen skills you either have or don’t. It’s like pancakes … the easiest thing to make right? I flip one and it turns into a splattered mess. Omelets end up like scrambled eggs. I STINK at them.
But I’m glad you enjoyed the recipe even if it didn’t look like you had hoped.
Cat, you don’t ever have to flip an omelet. Let the bottom cook. Turn on your broiler and stick your pan underneath it. Even though I only put the round part of the pan in the oven, I wrap foil around the handle. (Rachael Rae trick). It puffs up and cooks beautifully.
Mine didn’t come out too terribly tragic looking. It tasted *SO* good! http://www.facebook.com/photo.php?fbid=3493213529323&l=419cf916af
Cat, have you ever tried making an omelet in a zipper bag?? http://www.homemadeginger.com/2012/03/omelet-in-bag.html
I have used the regular old Freezer ziplock baggies..
The bonus to this is, no oil or fat, so that aspect is healthier and I promise it won’t stick and you don’t have to worry about trying to flip them in the pan,etc. :)
I did this but used way less filling and it was perfect! figured that out with the spaghetti bread :)