Chicken Fajita Crescent Bread

By ghinman

Ingredients

• 1 can (8 oz.) Pillsbury Crescent Recipe Creations
• 1 refrigerated seamless dough sheet
• 1 Tbs. vegetable oil
• 2 small boneless, skinless, chicken breasts, cut into 1x1/2x1/2 in. strips
• 1 tsp. chili powder
• 1/4 tsp. salt
• 1 clove garlic, finely chopped
• 1 small onion, thinly sliced
• 1/2 cup green or red bell pepper strips (2x1x1/4 in.)
• 1/4 cup Old El Paso Thick "N' Chunky Sauce
• 2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz.)
• 1 egg white, beaten

Preparation

Step 1

Heat oven to 375 degrees. Spray large sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 in.
In 10 in. skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlica; cook 3 to 5 min., stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2-3 min. longer or until chicken is no longer pink in center and vegetables are crisp tender.
Spoon chicken mixture in 4 in. strips lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 in. apart on long sides of dough within 1/2 in. ov filling.
Alternately cross strips over filling; press edges to seal. Bruah with egg white.
Bake 20 to 25 min. or until deep golden brown. Cool for 5 min. Cut crosswise into slices.