Chicken and Broccoli Braid

Makes 10 servings

This is one of the first Pampered Chef recipes I ever made. It looks so difficuilt but in fact it is very easy to assemble. Sometimes I make up the filling the night before and store it in the fridge to assemble the next day for a brunch. This is always served at the Bowman Drug Christmas Party.

ingredients

2 cups of cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
1 cup extra sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp Dill Mix
1/4 tsp salt
2 - 8oz. packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tbsp. silvered almonds

directions

1
Preheat oven to 375°. Chop chicken, broccoli, and pepper and place in bowl. Add garlic, dill, salt, cheese to bowl and stir. Next, mix in mayonnaise and almonds.
2
Unroll 2 package of crescent dough, do not separate. Arrange longest sides of dough across width of rectangular baking stone if you have one, or use a lightly greased cookie sheet. repeat with the remaining package of dough. Spread chicken/broccoli mixture down center of dough, leaving at least 3 inches on each side. On sides cut dough into strips 1&1/2 inches apart by 3 inch strips.
3
To braid, lift strips of dough across mixture to meet the center, twisting each strip over the center of the braid. Continue braiding all strips. Tuck ends under to seal at end of braid. Brush egg white over dough. Bake 25-28 minutes or until golden brown.

Source: Pampered Chef