Description
A delightful braid filled with seasoned chicken, broccoli, and cheddar cheese, all wrapped in buttery crescent rolls, perfect for family gatherings.
Ingredients
- 1 cup broccoli florets (fresh, uncooked)
- 2 cups cooked chicken breasts (about 2 breasts)
- 1/2 cup red bell pepper (finely chopped)
- 4 ounces sharp cheddar cheese (shredded)
- 1/2 cup mayonnaise
- 2 teaspoons dill weed (dried)
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 2 packages crescent rolls (refrigerated)
- 1 large egg white
- 2 tablespoons slivered almonds
Instructions
- In a large bowl, mix together the broccoli florets, cooked chicken, chopped red bell pepper, and minced garlic.
- Add in the shredded cheddar cheese, mayonnaise, dried dill weed, and salt. Combine all ingredients gently.
- Prepare your work area by rolling out parchment paper. Open one can of crescent rolls and unroll it horizontally.
- Unroll the second can of rolls beside the first one, pressing the seams together to create a single sheet.
- Pour the filling into the center of the dough, leaving about an inch of space from the top and bottom edges.
- Cut the dough into 1-inch strips on each side at a slight diagonal, creating about 10 strips on both sides.
- Start from one end, crossing one strip over the filling, then the opposing strip over the first. Continue to braid and seal any gaps.
- Transfer the braided dough onto the lined baking sheet.
- Brush the top with egg white and sprinkle slivered almonds over the top.
- Bake in the preheated oven for 24-28 minutes until golden brown and flaky.
Notes
Chill the filling slightly before assembling the braid for easier handling. Feel free to mix in cream cheese for extra creaminess.
