Italian Chicken Braid

By joeyanne

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

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

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

3 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.

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