This tastes fine made just the way that the instructions say. However, if you like your vegetables a little more tender, I have found that cooking them slightly before assembly gives you that softer texture. I always saute them for a few minutes in some garlic and butter. It tastes amazing! Just make sure you don’t cook them too long because you don’t want them to turn to mush during the baking process. Check out what they are saying about this recipe over at Mom & Wife:
“I tried this & I fell in love!”
If you’ve never tried a bread braid recipe, this is the perfect one to start with. You won’t be disappointed!
Ingredients
2 Cups chopped chicken meat (I baked mine in the oven with some black pepper, salt and a little bit of garlic powder until 160°)
1 Cup of chopped fresh broccoli
1/2 cup red bell pepper, chopped.
1 crushed garlic clove
2 cups of Kraft shredded sharp or medium cheddar cheese
1/2 Cup of Hellmann’s mayonnaise
2 tsp dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds (optional, adds a little crunch and flavor)
1/4 cup diced onion
2 (8oz) packages refrigerated Pillsbury crescent rolls
1 egg white, beaten
Instructions
Preheat your oven to 375°
In a large bowl combine your chicken, broccoli, red bell pepper, garlic, cheese, mayo, dill weed, salt, almonds and onion. (everything except your dough and egg white)
(Little tip here…Line your baking sheet with parchment paper ,as you would do baking cookies, to avoid burning the bottom of your braid)
Unroll your crescent roll dough and arrange flat on a large baking sheet. Pinch together perforations to form a single sheet of dough.
Using a knife or scissors, cut 1 inch wide strips in towards the center. There should be a solid three inch wide strip down the middle, the cut strips will form a fringe down each side.
Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. The goal here is to keep a few spaces in between so you can see what’s inside your braid without the filling spilling out
Brush the braided dough with your egg white. Bake in your preheated oven for 20-25 minutes or until golden brown.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Stuff full of ingredients you would use for a pizza instead!
Thanks again to Mom & Wife for this so simple and versatile recipe.