This is one of my most favorite Pampered Chef recipes (this, and the Touch Down Taco Dip…yum!)
It’s also the first meal I made for Mike…and look how that turned out! *grin*
It looks really fancy, but it’s super easy…and really tasty.
(But probably not all that good for you, so don’t make it TOO often!)
Ingredients:
- 2 cups cooked chicken, chopped
- 1 cup broccoli, chopped
- 1/2 cup red bell pepper, chopped
- 1 garlic clove, pressed
- 4 oz. (1cup) sharp cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1 tsp. dill
- 1/4 tsp. salt
- 2 pkgs. (8oz. each) refrigerated crescent rolls
- 1 egg white, lightly beaten
- (optional) 2 tbls. slivered almonds (I don’t use this)
Directions:
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Preheat oven to 375F.
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Mix all ingredients together except the rolls, egg white, and almonds.
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Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12″ x 15″ rectangle baking stone. Repeat with remaining package of dough.
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Roll dough to seal perforations.
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Spread filling evenly over middle of dough.
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On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, starting from the filling.
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To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue twisting strips to form a braid. Tuck ends under to seal at end of braid.
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Brush egg white over dough.
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Sprinkle with almonds.
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Bake 25-28 minutes or until deep golden brown.
Filed under: recipes | Tagged: broccoli, chicken, pampered chef, recipe | 1 Comment »
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