Spicy Broccoli Cheddar Roll Ups Food

BROCCOLI CHEDDAR CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• In a small bowl, microwave 1½ cups (225 g) of broccoli for 1 minute. Add the cheddar cheese, garlic powder, onion powder, and cream cheese. Mix thoroughly, and set aside until ready to use.
• On a cutting board, butterfly the chicken breasts with a knife. Cut through the chicken breast so you have 6 thinner chicken cutlets. Cover in plastic wrap, and tenderize by beating with a rolling pin or a heavy pan.
• Remove the plastic wrap, and season with salt and pepper. Place a scoop of the broccoli cheddar mixture on top of a chicken cutlet, and spread until the chicken is covered.
• Roll the chicken up starting from the tapered end. Use 2 toothpicks to keep the chicken tightly rolled. Repeat with the rest of the chicken.
• Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
• In a plastic bag, crush the cheddar crackers until they have a coarse, sand-like texture. Pour the cracker crumbs into a large bowl. Add the rest of the minced broccoli. Stir to combine.
• Put the flour into a medium bowl.
• Whisk the eggs in another medium bowl.
• Using tongs, place one of the pieces of chicken into the flour. Turn the chicken in the flour until it is fully coated, tap off any excess flour. Place the chicken in the egg, turn until the chicken is coated. Place the chicken in the broccoli cracker crumb mixture, turn until the chicken is fully coated. Repeat with the remaining chicken rolls.
• Transfer the pieces of chicken to the prepared baking sheet. Bake for 40-45 minutes.
• Let the chicken cool slightly, then remove the toothpicks.
• Enjoy!

BROCCOLI CHEDDAR CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Add the broccoli, oil, crushed red pepper, garlic and 2/3 cup water to a large skillet and stir until combined. Cover and bring to a boil. Let the broccoli steam until bright green and just crisp tender, about 3 minutes. Remove the lid and let the water continue to boil until it is completely evaporated, 3 to 4 minutes. Stir in 1/2 teaspoon salt and a few grinds of pepper and transfer to a medium bowl. Let cool slightly, about 15 minutes. Stir the cream cheese.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the broccoli mixture over the short ends of the triangles closest to the ramekin. Cover the broccoli with the cheese slices and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the broccoli mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with Ranch dressing for dipping.

CHEDDAR BROCCOLI-STUFFED CHICKEN

Steps:

• Heat oven to 400ºF.
• Mix cream cheese, broccoli, cheddar and 1 Tbsp. vinaigrette until blended. Place chicken, smooth sides down, on work surface; spread with cream cheese mixture. Starting at one short end, tightly roll up each breast. Secure with wooden toothpicks, if desired.
• Spray baking sheet with cooking spray. Pour remaining vinaigrette into shallow dish; place crushed stuffing in separate shallow dish. Dip chicken roll-ups, 1 at a time, into vinaigrette, then into stuffing, turning to evenly coat all sides of each roll-up with each ingredient. Place, seam sides down, on prepared baking sheet; drizzle with butter.
• Bake 35 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving chicken.

BROCCOLI-CHEDDAR BEEF ROLLS

Steps:

• Preheat to 325°. In a large skillet, cook and crumble beef with broccoli and onion over medium heat until no longer pink, 4-6 minutes. Stir in salt and pepper., Cut one-third off the top of each roll; discard or save for another use. Hollow out bottoms, leaving 1/2-in.-thick shells; place on a baking sheet., Tear bread removed from centers into 1/2-in. pieces and place in a bowl. Stir in 1-1/2 cups cheese and beef mixture. Spoon into bread shells. Sprinkle with remaining cheese. Bake until heated through and cheese is melted, 10-15 minutes.

BROCCOLI ROLL-UPS

Steps:

• Separate crescent dough into four triangles. Place a piece of cheese and a broccoli spear along the wide edge of each triangle; roll up dough. , Place point side down on an ungreased baking sheet. Bake at 375° for 12-15 minutes or until golden brown.