Tuesday, July 6, 2010

Chicken and Broccoli Braid (Pampered Chef)


2 cups Canned Chicken, chopped
1 cup Broccoli, chopped
1/2 cup Red Bell Pepper, chopped
1 Garlic Clove, pressed
1 cup Sharp Cheddar Cheese, shredded
1/2 cup Mayonnaise
2 Tbsp fresh Dill
1/4 tsp. Salt
2 pkgs. (8oz. each) refrigerated Crescent Rolls
1 Egg White, lightly beaten
2 tbsp. Slivered Almonds


Preheat oven to 375F.

Chop chicken and broccoli.; place in 2 qt. bowl.

Chop bell pepper.; add to bowl.

Press garlic over vegetable mixture using garlic press.

Shred cheese using cheese grater and add to vegetable mixture; mix gently.

Add mayonnaise, dill, 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 sheet or 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 knife or 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 a pastry brush.

Sprinkle with almonds.

Bake 25-28 minutes or until deep golden brown.

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