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CHICKEN & BROCCOLI BRAID




Source of Recipe


PAMPERED CHEF COOKBOOK


List of Ingredients




2 C. COOKED CHICKEN, CHOPPED
1 C. BROCCOLI, CHOPPED
1/2 C. CHOPPED RED BELL PEPPER
1 C. (4 OZ.) SHREDDED SHARP CHEDDAR CHEESE
1 CLOVE GARLIC, PRESSED
1/2 C. MAYONNAISE
2 TSP. ALL-PURPOSE DILL MIX OR 1 TSP. DRIED DILL WEED
1/4 TSP. SALT
2 PKG. (8 OZ. EACH) REFRIGERATED CRESCENT ROLLS
1 EGG WHITE, LIGHTLY BEATEN
2 TBSP. SLIVERED ALMONDS

Recipe



PREHEAT OVEN TO 375 DEGREES. CHOP CHICKEN AND BROCCOLI,
PLACE IN 2-QUART BOWL. ADD BELL PEPPER AND CHEESE TO
BOWL. ADD PRESSED GARLIC. ADD MAYONNAISE, DILL WEED
AND SALT; MIX WELL. UNROLL A PACKAGE OF CRESCENT DOUGH;
DO NOT SEPARATE. ARRANGE LONGEST SIDES OF DOUGH ACROSS
THE WIDTH OF A 12X15 BAKING SHEET. REPEAT WITH REMAINING
PACKAGE OF DOUGH. USING A ROLLING PIN, ROLL DOUGH TO
EDGES OF BAKING SHEET, SEALING PERFORATIONS. ON LONGEST
SIDES OF DOUGH, CUT STRIPS 1 1/2 INCH APART, 3 INCHES DEEP
(THERE WILL BE 6 INCHES IN CENTER FOR FILLING). SPREAD
FILLING EVENLY OVER CENTER OF DOUGH. TO BRAID, LIFT STRIPS
OF DOUGH ACROSS MIXTURE TO MEET IN CENTER, TWISTING
EACH STRIP ONE TURN. CONTINUE ALTERNATING STRIPS TO
FORM BRAID. TUCK ENDS UP TO FORM A RIM AT END OF BRAID.
BRUSH EGG WHITE OVER DOUGH USING PASTRY BRUSH. SPRINKLE
WITH ALMONDS. BAKE 25-28 MINUTES OR UNTIL DEEP GOLDEN
BROWN. YIELD: 10 SERVINGS.