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Name: Chicken and Broccoli Braid
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cups Chicken cooked - boiled; 1 cup Broccoli chopped; 1/2 cup Red bell pepper Chopped; 1 Garlic Clove pressed; 1 cup Sharp Cheddar Cheese shredded; 1/2 cup Mayonnaise; 2 teaspoon Dill Mix - all purpose; 1/4 teaspoon Salt; 2 8 oz package Crescent Rolls; 1 Egg white lightly beaten; 2 tablespoons Slivered Almonds

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INGREDIENTS

2 cups Chicken ; cooked - boiled
1 cup Broccoli ; chopped
1/2 cup Red bell pepper ; Chopped
1 Garlic Clove ; pressed
1 cup Sharp Cheddar Cheese ; shredded
1/2 cup Mayonnaise
2 teaspoon Dill Mix - all purpose
1/4 teaspoon Salt
2 8 oz package Crescent Rolls
1 Egg white ; lightly beaten
2 tablespoons Slivered Almonds

Servings

INSTRUCTIONS

1. Chop chicken and broccoli using food chopper; place in bowl.

2. Chop bell pepper and add to bowl.

3. Press garlic over vegetables.

4. Add shredded cheese into vegetable mix.

5. Gently mix in mayo, dill mix, salt. Mix well.

6. Unroll 1 package of crescent rolls, do not separate. Arrange longest side of dough across width of 12 x 15 rectangular baking stone. Repeat with remaining dough. Roll dough to seal perforations. On longest sides of baking stone cut dough into strips 1 1/2 inches apart, 3 inches deep using pizza cutter.

7. Spread filling evenly over middle of dough. Braid. Brush egg whites over dough. Sprinkle with almonds. Bake 25 to 28 minutes or until deep golden brown.

NOTES

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Chicken and Broccoli Braid

2 cups Chicken cooked - boiled
1 cup Broccoli chopped
1/2 cup Red bell pepper Chopped
1 Garlic Clove pressed
1 cup Sharp Cheddar Cheese shredded
1/2 cup Mayonnaise
2 teaspoon Dill Mix - all purpose
1/4 teaspoon Salt
2 8 oz package Crescent Rolls
1 Egg white lightly beaten
2 tablespoons Slivered Almonds

1.  Chop chicken and broccoli using food chopper; place in bowl.
2.  Chop bell pepper and add to bowl.
3.  Press garlic over vegetables.
4.  Add shredded cheese into vegetable mix.
5.  Gently mix in mayo, dill mix, salt.  Mix well.
6.  Unroll 1 package of crescent rolls, do not separate.  Arrange longest side of dough across width of 12 x 15 rectangular baking stone.  Repeat with remaining dough.  Roll dough to seal perforations.  On longest sides of baking stone cut dough into strips 1 1/2 inches apart, 3 inches deep using pizza cutter.
7.  Spread filling evenly over middle of dough.  Braid.  Brush egg whites over dough.  Sprinkle with almonds.  Bake 25 to 28 minutes or until deep golden brown.

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Nutrition

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Serving Size: 1 Serving (894g)
Recipe Makes: 1 Servings

Calories: 2030
Calories from Fat: 1364 (67%)

Amt Per Serving		% DV

	Total Fat 151.6g	202 %
	Saturated Fat 49.5g	248 %
	Monounsaturated Fat 53.4g
	Polyunsanturated Fat 38.4g
Cholesterol 485.6mg		149 %
Sodium 1941.7mg		67 %
Potassium 1574.4mg		41 %
Total Carbohydrate 44.2g		13 %
	Dietary Fiber 5.6g	23 %
	Sugars, other 38.6g
Protein 122.6g		175 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2030

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