Name: Chicken & Broccoli Braid
Ingredients: 2 cups cooked chicken (chopped); 1 cup broccoli (chopped); 1/2 cup red bell pepper (chopped); 1 clove garlic (minced); 1 cup sharp cheddar cheese (shredded); 1/2 cup mayonnaise; 2 teaspoons dill; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 packages refrigerated crescent dinner rolls; 1 large egg white (lightly beaten); 2 tablespoons slivered almonds

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Chicken & Broccoli Braid

Course: Appetizer, Main Course

Servings:

Author: Lynne Davenport

Ingredients

2 cups cooked chicken chopped
1 cup broccoli chopped
1/2 cup red bell pepper chopped
1 clove garlic minced
1 cup sharp cheddar cheese shredded
1/2 cup mayonnaise
2 teaspoons dill
1/4 teaspoon salt
1/4 teaspoon pepper
2 packages refrigerated crescent dinner rolls
1 large egg white lightly beaten
2 tablespoons slivered almonds

Instructions

Preheat oven to 375 degrees. Mix together chicken, broccoli, red bell pepper, garlic, cheese, mayo, dill, salt and pepper.
Roll out dough on rectangle stone. Cut strips along longest sides of stone 1 1/2 inches apart, 3 inches deep.
Spread filling evenly over middle of dough. Braid strips over filling by lifting and twisting each strip one turn to meet in the center. Tuck ends up to seal.
Brush with egg white. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.