2 rolls of croissants
1 red pepper
1 cup shredded cheddar cheese
1 head of broccoli
1 medium sized onion
1.5 lbs cooked chicken, cubed
1 small teaspoon dill weed
1/4 t. minced garlic
1/2 cup mayo (or for healthier version, try plain greek yogurt)
salt and pepper
Your first step is going to be to dice all of your veggies, as small as possible. I used a food processor to save time, but you can definitely do it by hand.
Next, add some salt and pepper, dill, garlic, mayonnaise, cheese, and squeeze in some lemon juice. Mix together well.
Here you can kind of eyeball it to see if you need more mayo. To be honest, I never measure ingredients, but in the ingredient list I tried to give it my best guess. You want the consistency of the mix to be moist but you shouldn't have as much mayonnaise in it as say, tuna or chicken salad.
Next, roll out your cans of croissants on to a baking sheet as seen in the picture below. I used two baking sheets, one for each can.
Fold the one inch pieces over each other, alternating sides. This creates your 'braid'.
Bake in a oven preheated to 375 degrees for about twenty minutes, or until golden brown.
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