Chicken Parmesan Stuffed Crescents
Quick Roasted Broccoli
Ingredients
- ½ (25-oz) pkg frozen fully-cooked crispy chicken strips
- 1 (8-oz) can refrigerated crescent dough sheet
- ½ (24-oz) jar pasta sauce
- 1 cup shredded mozzarella cheese
- 1 large egg, lightly beaten
- ¼ cup grated Parmesan cheese
- ½ tsp Italian seasoning
Instructions
- Cook chicken strips according to package directions; chop into bite-sized pieces.
- Preheat oven to 375°F. Unroll crescent dough sheet onto a clean flat surface; cut into 4 squares. Spoon about 1 Tbsp pasta sauce in center of squares. Top with about 1 Tbsp shredded cheese, and 2 to 3 chicken pieces.
- Fold dough over filling to make a triangle, pinching seams to seal. Place on a parchment paper-lined baking sheet. Brush each with beaten egg and sprinkle with grated cheese and seasoning.
- Bake 18 to 22 minutes or until crescents are golden brown.
Side Dish Ingredients
- 1 crown broccoli, cut into florets
- 2 Tbsp olive oil
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 375°F. Toss together all ingredients on a large rimmed baking sheet. Bake 20 minutes or until broccoli is browned and tender.
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