2 cups chicken, cooked and chopped
1 cup broccoli, fresh or frozen, chopped
1/2 cup red bell peper, chopped
1 clove garlic, minced
1 cup chedder cheese, shredded
1/2 cup mayonnaise
1 teaspoon dill weed, dried
1/4 teaspoon salt
2- 8 ounce packages refrigerated crescent dinner rolls*
1 egg white, lightly beaten, optional
2 tablespoons almonds, slivered, optional
Combine chicken, broccoli, pepper, garlic, and cheese in mixing bowl. In
another small bowl, combine mayonnaise with dill and salt. Stir
mayonnaise mixture into chicken mixture. Unroll packages of crescent
dough; do not separate. Arrange dough onto baking sheets to form a
rectangle the length and width of the pan. Roll dough together to seal
perforations. On longest side of baking sheet, cut dough into strips 1½"
apart and 3" deep using a pizza cutter (there will be 6" in center for
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, and then pinching together. Continue twisting and pinching
strips to form a braid. Pinch ends together to seal at end of braid. If
desired, brush egg white over dough and sprinkle with almonds.
Bake at 375 degrees F. for 25-28 minutes or until deep golden brown.
Serves 6-8. *I mix up a batch of biscuit dough and roll it out about
1/4" thick in place of the crescents. It makes a heartier and delicious
braid and saves me money.
Help on downloading recipes
Be sure to check the Cook'n Recipe Archive
for more recipes.