Chicken & Broccoli Braid
Rachel Flood-Grubb
ingredients
- 2 cups cooked chicken, chopped
- 1 cup broccoli, chopped
- 1/2 cup red bell pepper, chopped
- 1 garlic clove, chopped
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mayonnaise
- 2 teaspoons dill
- 1/4 teaspoon salt
- 2 packages (8 ounces each) refrigerated crescent rolls
- 1 egg white, lightly beaten
- 2 tablespoons slivered almonds
directions
- 1
Preheat oven to 375°F. Chop chicken, broccoli, bell pepper and garlic. Add shredded cheese to the vegetable mixture, mix gently. Add mayonnaise, dill and salt. Mix well.
- 2
Unroll the packages of crescent dough; do not separate. Arrange the longest sides of the dough next to each other and roll with a rolling pin to seal perforations. On the longest sides of the dough, cut dough into strips 1 1/2-inches apart, 3 inches deep. (There will be 6 inches in the center uncut for the filling.)
- 3
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 up to seal at end of braid.
- 4
Brush egg white over dough with a pastry brush. Sprinkle with almonds. Bake 25-28 minutes until deep golden brown.
Source: Rachel Flood-Grubb
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