- Average
- Average budget
Ingredients
- 2 cups cooked chicken, chopped
- 1 cup broccoli, chopped
- ½ cup green bell pepper chopped
- 1 garlic clove, pressed
- 1 carrot, shredded
- ¼ cup onion, chopped
- 4 ounces sharp cheddar cheese, shredded
- ½ cup mayonaise
- ¼ teaspoon salt
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 1 egg white, lightly beaten
- 2 tablespoons slivered almonds
Preparation
Step 1
2. 2 Preheat oven to 375°F Chop chicken and broccoli using; place in 2 quart mixing bowl, add bell pepper, onion, carrot and garlic. Add shredded cheese and mix gently. Add mayonnaise and salt; mix well. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12 x 15 rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, 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 on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with a little extra grated cheese.. Bake 25-28 minutes or until deep golden brown.