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Recipe Categories: Smurfie93's HOME PAGEAPPETIZERS BREAD MEATS POULTRY SOUPSandSTEWS VEGETABLES

Chicken & Broccoli Braid

2 cups cooked chicken, chopped
1 cup broccoli, chopped
½ cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1 cup) sharp cheddar cheese, shredded
½ cup mayonnaise
2 teaspoons All-Purpose Dill Mix
¼ teaspoon salt
2 packages (8oz each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Preheat oven to 375 degrees. Chop chicken and broccoli using Food Chopper; place in 2 Qt. Batter Bowl. Chop bell pepper using 5” Self-Sharpening Utility Knife; add to bowl. Press garlic using Garlic Press. Shred cheese using Deluxe Cheese Grater and add to vegetable mixture. Add mayonaise, dill mix and salt; mix well using Mix’N Scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12”X15” Rectangle Baking Stone. Repeat with remaining package of dough. Using Dough and Pizza Roller, roll dough to seal perforations. On longest sides of Stone, cut dough into strips 11/2 inches apart, 3 inches deep (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 the middle, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal braid. Brush egg white over dough using Pastry Brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

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I had this as an appetizer at a Pampered Chef party. So as you can see all the utensils listed in the recipe instructions are all Pampered Chef tools. (And no, I don't have all those things).