Thursday, November 02, 2006

Chicken Broccoli Braid

Difficulty Level - Hard
12 oz. Chicken (cooked), Chopped
1 c. Broccoli, Chopped
1/2 c. red bell pepper, Chopped
1 garlic clove, pressed
4 oz. sharp cheddar cheese, shredded (1 c.)
1/2 c. mayo
2 t. dill Mix
1/4 t. Salt
2 pkgs. crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Preheat oven to 375°F. Chop chicken & broccoli. Place in bowl. Chop pepper and add to bowl. Press garlic over top. Shred cheese and add to mixture; mix gently. Add mayo, dill, and salt; mixing well. Unroll 1 crescent roll, do not seperate. Arrange longest sides of dough across the width of 12x15" rectangle pan. Repeat with 2nd crescent roll dough. Roll dough to seal perforations. On long side of pan cut dough into strips 1 1/2" apart, 3" deep. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form the braid. Tuck ends under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

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