Chicken & Broccoli Braid
Servings: 10
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.
Notes
Recipe By: Lynne Davenport
Serving Size: 10
Serving Size: 10
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