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2 c. diced, cooked chicken meat 1 c. fresh broccoli, chopped 1/2 c. red bell pepper, chopped 1 clove crushed garlic 1 c. shredded Cheddar cheese 1/2 c. mayonnaise 2 tsp. dried dill weed 1/4 tsp. salt 2 Tbsp. slivered almonds 1/4 c. diced onion 2 (8 oz.) pkg. crescent rolls 1 egg white, beaten Preheat oven to 375 degrees. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion. Unroll crescent dough. Arrange flat on a medium baking sheet. Press together perforations to make a solid sheet of dough on pan. Cut an equal sized strip from each side of dough to use as top braids. The middle strip should be 3-inches wide. Put chicken mixture along the center strip. Fold the side strips over the chicken mixture, alternating strips from each side. Pinch to seal. Brush the braided dough with egg white and bake for 25 to 28 minutes or until golden brown. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |