Chicken and Broccoli Braid

By linda1949

Ingredients

• Rectangle Stone
• 2 Cups cooked chicken, Cubed ( I Buy Boars Head Maple Glazed Chicken from Publix) 2 Thick slices = 2 cups
• 1 cup broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1 garlic clove, pressed
• 4 ounces sharp cheddar cheese, shredded (1 cup)
• 1/2 cup mayonnaise
• 2 teaspoons Dill Weed
• 1/4 teaspoon salt (optional)
• 2 packages refrigerated crescent rolls (it is best to keep crescent dough refrigerated until ready to use. Once the dough is warm it becomes soft and sometimes sticky, making it difficult to work with).
• 1 egg white, lightly beaten
• 2 tablespoons slivered almonds

Details

Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 375 degrees.

Chop chicken, broccoli and red bell pepper. Press garlic over vegetable mixture.

Add shredded cheese to vegetable mixture, mix gently, Add mayonnaise, dill weed and salt; mix well.

Unroll 1 package of crescent dough; DO NOT SEPARATE. Arrange longest sides of dough across width of a Rectangle Stone. Repeat with remaining package of dough. Using a dough or pizza roller, roll dough to seal perforations. On longest sides of backing stone. Cut stone into strips 1-1/2 inches apart, 3 inches deep using a paring knife (there will be 6 inches in the center for the filling).

Spread filling evenly over the middle of dough. To braid, lift strips of dough across mixture to meet in the center , twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.

Brush egg whites over dough with pastry brush. Sprinkle with almonds. Bake 25- 28 minutes or until deep golden brown. Cut and serve.