I have been making this wonderful chicken braid for years. Everyone who's tried it, loved it. It is a great party appetizer and very easy to put together.
I came across this recipe in 1996 during a pampered chef party. The party host made this braid using all pampered chef utensils which included a dough roller, a food chopper, a batter bowl, a pizza cutter a garlic press and a baking stone. The recipe was on the shopping catalog so I took one home that night and started baking the very next day. What a treat!
For those of you who have been requesting this recipe, ENJOY!
2 Cups cooked chicken, chopped
1 Cup broccoli, chopped
1/2 Cup chopped red bell pepper
1 Cup (4 oz) shredded sharp cheddar cheese
1 garlic clove, pressed
1/2 Cup mayonnaise
1 tsp dried dill weed
1/4 tsp salt
2 packages (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
2 Tsp silvered almonds
Preheat oven to 375 degrees F. Chop chicken and broccoli. Place in a 2 qt bowl. Add bell pepper and cheese, press garlic over vegetable mixture and add mayonnaise, dill weed and salt. Mix well.
Unroll 1 package of crescent dough. DO NOT SEPARATE. Arrange longest sides of dough across width of 12x15 rectangle baking stone. Repeat with remaining package of dough. Using dough and pizza roller, roll dough to edges of baking stone. (I skip this part since I do not have a dough roller. I simply pinch the dough wedges together to seal the perforations in order to have one large flat rectangle. *note: you can buy the Pillsbury rectangle dough instead of the crescent rolls if it is available at your grocery store. I could find it in Richmond but not in Wilmington)
On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a knife (there will be about 6 inches in the center left uncut 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 one turn. Continue alternating strips to form a braid. Tuck ends up to form a rim at the end of braid.
Brush egg white over dough using a pastry brush. Sprinkle with almonds (I sometimes skip this part)
Bake 25 to 28 minutes or until deep golden brown.