CHICKEN AND BROCCOLI BRAID

Chicken and Broccoli Braid image

Pampered Chef hit my hometown in the mid-90's. This was a favorite demonstration at the time. . . It's certainly one of my husband's favorite!

Provided by Nicole Bredeweg @nikkitten

Categories Chicken

Number Of Ingredients 11

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Ingredients

12 ounce(s) cooked, cubed chicken
1 cup(s) broccoli, chopped
1/2 cup(s) red bell pepper, chopped
1 clove(s) garlic, minced
1 cup(s) cheddar
1/2 cup(s) mayonnaise
1 teaspoon(s) dill weed
1/4 teaspoon(s) salt
16 ounce(s) refrigerated crescent rolls
1 - egg white, lightly beaten
2 tablespoon(s) slivered almonds

Steps:

Preheat oven to 375* F. Mix first eight ingredients together. Unroll 1 package of crescent dough; do NOT separate. Arrange longest sides of dough across width of 12 x 15 pan (jelly roll). Repeat with remaining package of dough. Press perforations together to seal. On longest sides of pan, cut dough into strips 1-½" apart, 3 inches deep. Spread filing evenly over middle of dough. Sprinkle almonds evenly across filling. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using a brush. Bake 25 - 28 minutes or until deep golden brown.

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