This recipe is the epitome of simple, delicious cooking. It's incredibly easy. I'm talkin' post-college-cooking-on-your-own-for-the-first-time easy. What's even better is that you only need to keep your oven on for ten minutes in this hot, muggy weather.
Broccoli Turnovers
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Ingredients:
1 rotisserie chicken, pre-cooked and seasoned (usually by the deli at your grocery store)
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1 bag of frozen broccoli from the freezer section
1 bag of shredded cheddar cheese (or whichever cheese you fancy)
2 cans of crescent rolls (I used Pillsbury.)
Preparation:
Set oven to 350 degrees
Set a pot of water (2 cups) on high heat on the stove. Empty bag of broccoli into the pot once water is boiling. Cook 3 to 5 minutes until broccoli is soft; strain. Crush broccoli slightly so that broccoli is in smaller pieces.
On a baking sheet, instead of rolling out each individual triangle of dough into a crescent roll, roll out flat the entire sheet of dough.
Peel off small chunks and strips of chicken and place them vertically down the center of the sheet of dough. Do the same with broccoli and cheese. Make sure it's not too stuffed or you won't be able to fold the edges of the dough over (vertically) to make a pocket with the ingredients inside the dough.
Bake for 12 to 15 minutes
You'll have plenty of leftover chicken, broccoli and cheese, so make another turnover with the other can of dough. Serves 2 to 4 people...it really depends on how hungry your boyfriend is...
Directions will vary based on the brand of broccoli/crescent rolls you purchase, so make sure to read the directions on the back of the package.
Besides being fast and easy, this dish is great to hide veggies in for those finicky children who go through 'I-don't-eat-green-food' phases.
Enjoy!
