Broccoli and chicken pastry

This broccoli and chicken stuffed buttery pastry is super-quick to prepare with store-bought crescent roll, and a surprisingly tasty way to entice picky members of our family to eat some much-dreaded broccoli. It's also a perfect way to use up leftovers from your chicken or turkey roast.

Ingredients
1 roasted chicken breast
1 medium broccoli head
0.5 onion
0.5 red bell pepper
4 oz shredded cheddar cheese
1.5 tbsp mayo
1 tbsp mustard
2 cloves of garlic
1 package crescent roll
salt and pepper
1 tsp vegetable oil

Preparations
Mince the garlic, dice the onion and bell pepper, clean the broccoli and separate into small florets.

Shred the chicken and grate the cheese.

To a skillet add the onions, broccoli and garlic, saute in the oil.

Mix all the ingredients for the filling homogeneously.

Roll out the seamless crescent roll and distribute the filling int eh middle, leaving an inch free on all sides.

Roll up and flip the seam to the bottom onto a baking shape. Pierce the top.

Preheat the oven to 400F, and place the roll on the middle shelf. After 2-3 minutes, decrease the temperature to 375F and bake until golden brown.

Allow to cool for a bit, then slice and serve!