Recipe of the Week: Chicken Broccoli Braid (adapted from Pampered Chef)

SOOOO tasty!!

2 cups cooked chicken, chopped (I make chicken adobo- in frying pan place chicken and cover with 1/2 c. soy sauce and 1/4 c. vinegar- cook until done turning over once)
1 cup steamed broccoli, chopped

1/2 steamed carrots
4 oz. (1cup) sharp cheddar cheese

, shredded
1/2 cup sour cream
2 tsp. dill
1/4 tsp. salt

dash of pepper
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten  

 

Directions:

Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add sour cream, dill mix, and salt/pepper; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush.  Bake 25-28 minutes or until deep golden brown.