Heat oven to 425 degrees. Mix chicken, celery, almonds, mayonnaise, lemon juice, onion and salt; reserve. Mix baking mix and 1/2 cup cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on surface floured with baking mix. Knead 5 times. Roll dough into rectangle, 14 x 11 inches; place on ungreased cookie sheet. Spoon chicken mixture lengthwise down center. Make cuts, 2.5" long, at 1-inch intervals on 14-inch sides of rectangle. Fold strips over filling. Mix egg yolk and 1 tablespoon water; brush over dough. Bake until light brown, 15 to 20 minutes. Prepare golden sauce; serve with twist.
Combine process cheese spread and milk in saucepan; stir over low heat until smooth.
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 336 (66%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 144.1mg||44 %|
|Sodium 21245.9mg||733 %|
|Potassium 581.1mg||15 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 15g|
|Protein 28.5g||41 %|
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Calories per serving: 512
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