Ingredients: |
Ingredients: 2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 cup shredded sharp cheddar cheese
1 clove garlic, pressed
2 teaspoons all purpose dill mix or 1 tsp. dill weed
1/2 cup mayonnaise
1/4 tsp. salt
2 packages refrigerated crescent rolls
1 egg white, lightly beaten
2 Tbs. slivered almonds
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Directions: |
Directions:1. Preheat oven to 375º F. Chop chicken and broccoli. Place in bowl. Add bell pepper and cheese to bowl. Press garlic over mixture. Add mayonnaise, dill and salt. Mix well.
2. Unroll one package of crescent dough; do not separate. Arrange the dough flat with the longest sides of dough across the width of 12" by 15" baking stone or pan. Repeat with remaining package of dough, sealing all perforations and adjoin edges of the doughs, so that you have one solid rectangle of dough. Along the edge of the longest sides of rectangles, use a pizza cutter to cut the dough into strips 1 and 1/2 inches apart, 3 inches deep (perpendicular to the edge). There will be 6 inches of uncut dough in the center of the dough for the filling.
3. Spread the chicken filling over the middle of the dough. To braid, lift the top two strips across to cover the mixture to meet in the center, twisting each strip one turn. Continue alternating strips to from a braid, Tuck the ends up to form a rim at the top and bottom of the braid. Brush egg white over dough using pastry brush. Sprinkle with almonds.
Bake 25-28 minutes or until a deep golden brown. |
This recipe for Chicken Broccoli Braid is from