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Chicken and Cheese Braid

List of Ingredients




Had this at a potluck the other night, and the lady brought the recipe to share. Enjoy

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

Preheat oven to 375°F. Place chopped chicken and broccoli in 2-qt batter bowl. Add bell pepper. Sprinkle
pressed garlic over vegetable mix. Add cheese. Add mayonnaise, dill mix, and salt. Unroll 1 pkg of crescent
dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat
with remaining pkg of dough. Using Dough and Pizza Roller, roll dough to seal perforations. One longest sides of
baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using 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 form a braid. Tuck ends under to seal at
end of braid. Brush egg withe over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden
brown.
Yield: 10 servings

Recipe