Chicken Broccoli Braid

2 c. cooked chicken, cut up
1 c. broccoli, chopped
1/2 c. red pepper, chopped
1 clove garlic, chopped
1 c. cheddar cheese, grated
1/2 c. mayonnaise
1/2 t. salt
2 pkgs. (8 oz.) refrigerated crescent rolls
1 egg white, lightly beaten

Preheat oven to 375 degrees. Mix chicken, broccoli, garlic, cheese, mayo and salt together. Unroll the packages of roll dough width wise on cookie sheet. Use a rolling pin or your hands to seal perforations. Use a pizza cutter to cut dough on the long sides into strips, 1 1/2 inches apart, 3 inches deep (there will be 6 inches in the center for the filling). Spread mixture evenly over the middle of the dough. To raid, lift strips of dough across mixture to meet in the center. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Bush egg white over dough. Bake for 25-28 minutes or until deep golden brown.

*For a side dish, I don't put in any chicken; use 2 c. broccoli and 1 c. red pepper.


Holly L.