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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken and Broccoli Braid Recipe

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This recipe for Chicken and Broccoli Braid is from The Wright Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked chopped chicken
1 cup chopped broccoli
1/2 cup chopped red bell pepper
1 cup shredded sharp cheddar cheese
1 clove diced garlic
1/2 cup mayonnaise
1 tsp. dried dill weed
1/2 tsp. salt
2 pkg. refrigerated crescent rolls
egg white
slivered almonds
Directions:
Directions:

* Mix together chicken, broccoli, peppers, cheese & garlic.
* Stir in & mix well: mayonnaise, dill weed & salt.
* Unroll a pkg of crescent rolls, do not separate.
* Arrange longest side of dough across width of a 12" x15" baking stone. (cookie sheet works too)
* Repeat with 2nd pkg. of rolls.
* Press dough to edge of stone, sealing perforations.
* On longest sides of baking stone, cut strips 1 1/2" apart & 3" deep. There will be 6" in the center for the filling.
* Spread filling evenly down center of dough.
* To braid, lift strips of dough across mixture to meet in the center, twisting each strip one turn.
* Continue alternating strips to make a braid.
* Tuck ends up to form a rim at the end of the braid.
* Brush with egg whites.
* Sprinkle with slivered almonds.
* Bake in a preheated oven @ 375ºF for 25-28 minutes or until deep golden brown.

Can also be made in a wreath by arranging rolls in a circle, points out. Fill & roll.

 

 

 

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