Ingredients Jump to Instructions ↓

  1. 2 cups cooked chicken , chopped

  2. 1 cup broccoli , chopped

  3. 1/2 cup red bell pepper , chopped

  4. 1 garlic clove, pressed

  5. 4 oz. (1cup) sharp cheddar cheese, shredded

  6. 1/2 cup mayonnaise

  7. 1 tsp. dried dill weed

  8. 1/4 tsp. salt

  9. 2 pkgs. (8oz. each) refrigerated crescent roll s

  10. 1 egg white, lightly beaten

  11. 2 tbls. slivered almond s

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375F. Chop chicken and broccoli; place in 2 qt. bowl. Chop bell pepper using; add to bowl. Press garlic over vegetable mixture using garlic press. Add cheese to vegetable mixture; mix gently. Add mayonnaise, dill mix, 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 1½ 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 almonds. Bake 25-28 minutes or until deep golden brown.


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