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Add a photoServings: 10
Ingredients
- 2 c. cooked chicken, minced
- 1 c. broccoli, minced
- 1/2 c. red bell pepper, minced
- 1 x garlic clove, pressed
- 4 ounce (1 c.) sharp cheddar cheese, shredded
- 1/2 c. mayonnaise
- 2 tsp All Purpose Dill Mix
- 1/4 tsp salt
- 2 pkt (8 ounces each) refrigerated crescent rolls)
- 1 x egg white, slightly beaten
- 2 Tbsp. slivered almonds
Directions
- Preheat oven 375. Chop chicken, broccoli and bell pepper, press garlic over mix. Add in shredded cheese; mix gently. Add in mayonnaise, dill mix, salt and mix well. Unroll 1 pkg crescent dough; don't separate. Arrange longest sides of dough across width of 12 x 15 baking stone. Repeat with remaining package of dough. Seal perforations. On longest sides of dough (that is in a rectangle shape) cut dough into strips 1 1/2 inches apart and 3 inches deep (or possibly toward the center of the dough). There should now be approx.. 6 inches in the center for the mix. Spread filling proportionately over middle of dough. To braid, lift strips of dough across mix to meet in center, twisting each strip on turn. Continue alternating strips to create a braid. Tuck ends under to seal at end of braid.
- Brush egg white over dough and sprinkle w/almonds. Bake 25 to 28 min or possibly till deep golden. Cut with Serrated knife.
- Yield 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 10 servings | |
| Calories 218 | |
| Calories from Fat 171 | 78% |
| Total Fat 19.23g | 24% |
| Saturated Fat 5.62g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 229mg | 10% |
| Potassium 116mg | 3% |
| Total Carbs 1.17g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.51g | 0% |
| Protein 10.16g | 16% |
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