These can be made up ahead of time and kept in the refrigerator until cook time.
- 2 cups cooked chicken, chopped
- 1 cup broccoli, chopped
- 1/2 cup red bell pepper, chopped
- 1 garlic clove, pressed
- 4 ounces (1 cup) sharp cheddar cheese, shredded
- 1/2 cup mayonnaise
- 2 tsp. dry dill weed
- 1/4 teaspoon salt
- 2 packages (8 ounces each) refrigerated crescent rolls
- 1 egg white, lightly beaten
- 2 tbsp. slivered almonds
Preheat oven to 375F. In a large bowl combine the chicken, broccoli, and bell pepper. Press the garlic over the bowl. Add the shredded cheese and gently mix. Add the mayonnaise, dill, and salt, mix well. Unroll 1 package of crescent dough; do not seperate. Place dough down the long side of a cookie sheet or baking stone. Repeat with the second package of dough. Using a rolling pin, or your hand, smooth the seams and perforations to seal. Working lengthwise, cut the dough into 1 1/2 inch wide strips, 3 inches deep. Spread the chicken mixture evenly down the center of the dough. "Braid" the dough be lifting the strips across the mixture to meet in the center, twisting each strip one turn and folding the ends under to secure. Brush edd white over the dough and sprinkle with almonds. Bake 23-28 minutes or until deep golden brown. Slice and serve.
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