Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
1 cup sharp cheddar cheese, shredded
1/2 cup mayonnaise
1 Tbs Dill
2 tsp onion powder
1/4 tsp. salt
1/2 tsp pepper
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
Directions:
Preheat oven to 375F.
Combine Chicken, Broccoli, red bell Peppers, pressed garlic, cheese, mayonnaise, dill, onion powder, pepper and salt in a bowl and mix well. Set aside.
Unroll packages of crescent dough but do not separate. Arrange dough long ways on a cookie sheet. Press the dough to seal perforations. Cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling).
Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center. Continue alternating strips to form a braid. Tuck ends under to seal at end of the braid. Brush egg white over dough using pastry brush. Bake 25-28 minutes or until deep golden brown.
Enjoy!
1 comment:
I love this recipe. My husband Bill, however, is a little leary whenever he sees this dish on the dinner table. You see in the recipe I have it only calls for 2 teaspoons of dill and one summer I made the dish quite often. I thought I knew the recipe by heart, so of course there was no need to refer to the cookbook! Although Bill would eat the dish, he kept saying that there was too much dill in it. I thought my bottle of dill was going down rather rapidly, so I checked the cookbook and sure enough, I had been using 2Tablespoons of dill instead of 2 teaspoons! You should have seen him smile the next time I made the dish and told him that just for him I didn't put any dill in it at all. Sherry C.
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