Chicken Fajita Crescent Braid

By ghinman

Ingredients

• 1 can (8 oz.) Pillsbury Crescent Recipe Creations
• 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 Elpaso Thick and Chunky Salsa
• 2 cups shredded Cheddar-Monterey Jack cheese blend
• (8 ox.)
• 1 egg white, beaten

Details

Servings 6

Preparation

Step 1

Heat oven to 375 degrees. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches. In 10 in. skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes 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. of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white.
Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.