Saturday, January 7, 2012

Chicken Broccoli Braid

**This is not my recipe, it originally came from a Pampered Chef cookbook**

2 cups cooked chicken, chopped

1 cup broccoli, chopped

1/2 cup red bell pepper, chopped (optional)

1 garlic clove

1 cup sharp cheddar cheese, shredded

1/2 cup mayo

2 tsp all purpose dill seasoning mix (pampered chef)

1/4 tsp salt

2 packages crescent rolls

1 egg white, lightly beaten

2 Tbs slivered almonds

Preheat oven to 375 degrees. Chop chicken and broccoli. Place in bowl. Chop pepper and add to bowl. Press garlic into bowl. Add cheese to mixture. Next add mayo, dill mix, and salt. Mix well. Unroll crescent rolls but do not separate. Arrange longest sides of dough across width of a 12x15 pan. Using dough roller seal perforations. On longest sides cut dough 1 1/2 strips apart for braiding. Put mixture from bowl into center of dough lengthwise and pull cut pieces of dough up over filling to cover in a "braided" fashion. Twist each strip one turn. Tuck ends under to seal. Coat outside of dough with brushed egg white. Sprinkle top with almonds. Bake 25-28 minutes or until deep golden brown.

**Mary's modifications: I used egg beaters egg whites instead of separated eggs, used a pizza crust/roll mix instead of crescent rolls, did not do the whole braid thing...instead more of a was a hit**

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