Chicken & Broccoli Braid
Ingredients
- 2 c. cooked chicken, chopped
- 1 c. broccoli, semi-cooked and chopped
- 1/2 c. red pepper, chopped
- 1 clove garlic, minced
- 1 c. sharp cheddar cheese, shredded
- 2 t. dill weed
- 1/2 low fat mayonnaise (Hellman's with olive oil)
- 2 pkgs. refrigerated crescent rolls
- 1 egg white
- 2 Tbls. slivered almonds
Instructions
Combine chicken and broccoli in large bowl. Add red pepper, garlic, cheese, dill weed and mayonnaise.
Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12 x 15" rectangle baking stone or pan. Repeat with remaining package of dough. Seal perforations.
On the longest sides of pan, cut dough into strips 1-1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling).
Spread filling evenly over middle of dough.
To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to for a brain. Tuck ends under to seal at end of braid.
Brush egg white over dough and sprinkle with almonds.
Bake at 350 degrees for 25-28 minutes or until deep golden brown.
NOTE: If the top gets too brown, and you notice the dough isn’t cooked through, put a piece of foil over the top and continue baking until dough is done.