Chicken Broccoli Braid Recipe 46

Steps:

• Preheat oven to 375 degrees F (190 degrees F).
• In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
• Unroll crescent roll dough, and arrange flat on a medium 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, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming 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.
• Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Steps:

• Directions:.
• Preheat oven to 375°F Chop chicken and broccoli using food chopper; place in 2 quart batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. 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. Using roller, roll dough to seal perforations. On longest sides of baking stone, 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, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

Steps:

• In a large bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle. Place on an ungreased baking sheet. Roll into a 15x12-in. rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough., On each long side, cut eight strips about 3-1/2 in. into the center. bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg white. Sprinkle with almonds. Bake at 375° for 15-20 minutes or until filling is heated through and top is golden brown.

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the chicken, broccoli, bell peppers, cheddar cheese, green onions, and Campbell's® Cream of Chicken Soup. Mix well.
• Place a baking sheet-size sheet of parchment paper on a large cutting board. Unroll the crescent roll dough and arrange next to one another so the long sides are touching. Press the seams together to make one large sheet of dough.
• Spoon the chicken cheese filling in a horizontal mound across the center of the crescent roll dough, leaving 4-5 inches of space above and below the filling.
• Starting from the bottom left of the dough sheet, slice a strip of dough diagonally at a 45-degree angle from the filling to the edge. Repeat every 2 inches along the bottom. Repeat with the top dough, cutting in the opposite direction from the bottom.
• Starting from the left side, fold the first dough strip on the bottom over the filling, then fold over the first dough strip on the top, crossing over the bottom strip. Repeat with the remaining strips to create a braid effect. Pinch the dough together on the left and right sides to seal in the filling.
• Use the parchment to carefully transfer the braid onto a baking sheet.
• In a small bowl, whisk together the egg and rosemary. Brush the egg wash evenly over the braid.
• Bake for 25-30 minutes, or until the braid is cooked through and deep golden brown.
• Remove from the oven and let rest for 10 minutes before slicing with a serrated knife and serving.
• Enjoy!

Steps:

• Preheat oven to 375°F Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in bowl and mix well. Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Baking Stone. Repeat with remaining package of dough. Using rolling pin,roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. apart, and 3 in. deep. (There will be 6 inches in the center for the filling.) Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown

Steps:

• In a large bowl, combine the first seven ingredients. Stir in mayonnaise and yogurt. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15x12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough., On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal. , Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through.

Steps:

• 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 roll dough, and arrange flat on a medium 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, with the cut strips forming 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.
• Brush braided dough with the egg white.
• Bake in the preheated oven 25-28 minutes , or until golden brown.

Steps:

• Mix the cut up chicken, broccoli, cheese, mayonnaise, salt, and pepper together.
• Unroll rolls; lay crosswise across a baking sheet.
• Press seams together.
• Put mixture down the center.
• Cut both side edges 1 1/2" apart and 3" deep.
• Twist each and secure across the middle of the filling; this becomes the braid.
• Tuck ends under.
• Bake 375 degrees for 20-25 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees F).
• In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
• Unroll crescent roll dough, and arrange flat on a medium 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, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming 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.
• Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Steps:

• In a large bowl, combine the first seven ingredients. Stir in mayonnaise. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15x12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough., On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal. , Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through.