Chicken & Broccoli Braid
Delicious Chicken & Broccoli Braid with a flaky crust and creamy filling.
Equipment
- Baker’s Roller
- Rectangle Stone
Ingredients
Filling
- 1 cup chopped broccoli florets
- 2 cups cooked chicken, shredded or chopped See Cook's Tip
- ½ cup diced red bell pepper
- 1 cup sharp cheddar cheese, coarsely grated
- ½ cup mayonnaise
- 2 teaspoon All-Purpose Dill Mix or dried dill weed See Cook's Tip
- 1 clove garlic, pressed
- ¼ teaspoon salt
Dough
- 2 pkg refrigerated crescent dough (8 oz. or 250 g each)
- 1 egg white lightly beaten
- 2 tablespoon slivered almonds
Instructions
Preparation
- Preheat the oven to 375°F (190°C). To a large bowl, add the broccoli, chicken, bell pepper, cheese, mayonnaise, dill, garlic, and salt and mix well.
- Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across the width of the Rectangle Stone. Repeat with remaining package of dough. Using Baker’s Roller, roll dough to seal perforations. On longest sides of the stone, cut dough into strips 1½ inches/3.5 cm apart, 3 inches/7.5 cm deep.
- Spread the filling evenly over the middle of the dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that the ends meet at the center. Lightly pinch the ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.
- Brush the egg white over the dough. Sprinkle the braid with almonds. Bake until deep golden brown, about 25-28 minutes.
Notes
Cook and chop 3 boneless, skinless chicken breast halves to get 2 cups (500 mL) of chopped cooked chicken. It's best to keep crescent roll dough refrigerated until ready to use. Once the dough is warm, it becomes soft and sometimes sticky, making it difficult to work with.
Nutrition
Serving: 1servingCalories: 360kcalCarbohydrates: 19gProtein: 16gFat: 24gSaturated Fat: 6gCholesterol: 40mgSodium: 530mgFiber: 1g
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