Chicken & Broccoli Braid
12 ounces cooked chicken, chopped (2 cups)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded
1/2 cup mayo
2 tsp dill mix
1/4 tsp salt
2 pkg. (8 oz each) refrigerated crescent rolls
1 egg white, slightly beaten
2 Tbl slivered almonds
Preheat oven to 375°. Mix chicken, broccoli and red pepper in bowl. Press garlic over bowl, add shredded cheese; mix gently.
Add mayo, dill mix and salt; mix well. Unroll 1 package of crescent rolls, do not separate. Arrange longest sides of dough across width of 12 x 15 baking stone. Repeat with remaining package of rolls. Roll dough to seal perforations. On longest sides of baking stone cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter. There will be 6 inches in the center for the filling. Spread filling evenly over the middle of the dough. To braid, lift strips of dough across mixture to meet in the center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Submitted by Chris M.
Poultry Dishes
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