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Chicken, Broccoli and Cheese Crescent Wreath

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“This is my neighbor's very simple, but good take off on a Pampered Chef recipe, using their large round stone. I have made this quite a few times since she shared her version with me. I have guessed at the amounts and you can too. It is very easy to eyeball. If you have mix left over, it is even good cooked in a small casserole without the rolls.”

Ingredients Nutrition

  • 1 (8 ounce) can refrigerated crescent dinner rolls
  • 2 cups fresh broccoli florets
  • 8 -10 ounces canned chicken, drained
  • 1 cup cheddar cheese, shredded
  • 14-12 cup mayonnaise (just enough for the mix to stick together some) or 14-12 cup salad dressing, adjust to your liking (just enough for the mix to stick together some)
  • salt
  • pepper


  1. Preheat oven to 375 degrees.
  2. Unroll the crescent dough and place in a circle on round stone, with the wide ends in the middle and the pointed ends to the outside.
  3. You should have an circle in the middle of the stone.
  4. You will need to overlap the wide ends a bit to make a circle.
  5. Mix the remaining ingredients in a bowl, using more mayo if mixture appears to be dry.
  6. Place the mixture in a circle on the crescent rolls on the wide ends.
  7. Fold the pointed ends over the mixture to the middle of the stone.
  8. Tuck the ends under.
  9. Bake for 25-30 minutes, or until the crescent rolls are golden brown.
  10. Slice and serve.

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