Italian Chicken Braid

By Susan52

Ingredients

• 1 box (8 oz) Green Giant® Simply Steam™ frozen garden vegetable medley, thawed
• 2 cups chopped cooked chicken breast
• 1 cup grated Parmesan cheese
• 1/2 cup mascarpone cheese
• 2 teaspoons Italian seasoning
• 2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1 egg white, beaten

Preparation

Step 1

Heat oven to 375°F. Line large cookie sheet with parchment paper.

In large bowl, mix vegetables, chicken, Parmesan and mascarpone cheeses. Stir in Italian seasoning.

On cookie sheet, unroll both dough sheets, overlapping long sides to make 15x13-inch rectangle; press seam to seal. Spoon chicken mixture down center of rectangle in 6-inch-wide strip. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. Brush with beaten egg white.

Bake 22 to 28 minutes or until crust is deep golden brown. Let stand 5 minutes.