Friday, December 29
In my profile I state that I believe in eating whole, natural foods. This recipe does not fall into that category, but it sure does taste good. Each Christmas for the last 3 years I have made some sort of braid or ring. I got this recipe out of The Pampered Chef cookbook All the Best from Our Kitchens to Yours. It looks really impressive, so it is great for parties.
Broccoli Chicken Braid
2 C. cooked chicken, chopped
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
1 clove garlic, pressed
8 oz. sharp Cheddar cheese, shredded
1/2 C. mayonnaise
2 tsp. All-purpose Dill Mix (or 1 teaspoon dill weed)
1/4 tsp. salt
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds
Preheat oven to 375ºF.
Chop chicken and broccoli and place in bowl. Add chopped red bell pepper. Press garlic over mixture and shred cheese over mixture. Add mayonnaise, dill mix and salt. Mix well.
Unroll package of crescent rolls. Do not separate. Arrange longest sides of dough across width of 12 x 15-inch pan (I use the Pampered Chef stoneware) and repeat with remaining package of dough. Roll out dough to seal perforations. On long side of pan, cut dough into strips 1 1/2 inches apart, 3 inches deep leaving approximately 6 inches in the center of dough for 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 braid. Tuck ends under to seal at ends. Brush egg white over dough and sprinkle with almonds. Baked 25-28 minutes or until deep golden brown.