Bread: Broccoli and Chicken Braid

posted by Junie 10-26-98 5:42 AM

Broccoli & Chicken Braid

2 cups cooked chicken
1 cup broccoli chopped
1/2 cup red peeper chopped
1 garlic clove pressed
1 cup sharp cheddar cheese, shredded
1/2 cup mayonaisse
2 teaspoons Dill mix (the chef used nonly one and that was fine - you could use plain dill too)
1/4 teaspoon salt
2 (8oz each) packages Pillsbury Crescent rolls
1 egg white,lightly beaten
2 tablespoons slivered almonds

Preheat oven to 375F.

Chop chicken and broccoli fine and place in bowl.

Add chopped bell pepper, garlic, shredded cheese, mayo, dill and salt. Mix well.

Prepare Bread:
Unroll one package of crescent rools; don't separate. Arrange longest sides of dough across width of 12x15 pan or baking stone. Repeat with other package of dough.

Using roller (or fingers) roll dough to seal perforations. (You should have one large sheet of dough) On longest sides of stone or pan, cut dough into one strips 1.5 inches apart, 3 inches deep using a pizza cutter. (you should leave 6 inches of dough thru the middle for the filling)

Spread filling evenly over the dough.

To braid:
Lift the strips of dough across mixture to meet in the center, twisting each strip one turn.

Continue alternating strips to form a braid. Tuck ends under to seal at the end of braid.

Brush egg white over dough. Sprinkle with almonds. Bake 25 -28 minutes or until golden brown.

Yield 10 servings

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