Chicken and Broccoli Braid Recipe

Chicken and Broccoli Braid

Ingredients:

• 2 cups cooked chicken, chopped
• 1 cup broccoli, chopped
• 1 jar pimentos
• 1 garlic clove, minced
• 2 Tblsp. slivered almonds
• ¼ cup green onions, chopped
• 1 cup shredded cheddar cheese
• ½ cup mayonnaise
• 1 tsp. dill weed
• salt &pepper, to taste
• 2 packages refrigerated crescent rolls
• 1 egg yolk
• 2 Tblsp. water

Directions:

Preheat oven 375°.

In a bowl, combine chicken, broccoli, pimentos, garlic, almonds, onions, cheese, mayonnaise and dill. Mix well. Season with salt and pepper.

Unroll both packages of crescent dough, keeping them whole. Place the sheets of crescent dough side by side on a baking sheet with the long edges touching. Using your fingers or gentle pressure with a rolling pin, seal the two sheets of crescent dough together to form one large rectangle.

On long sides of the dough, starting from the outside edge and cutting toward the center of the dough, cut strips 1 ½ inches apart and 3 inches deep. Do not cut all the way across the dough. Do this on each long edge of the dough. The dough should end up with a solid, uncut center and arms or fingers on each side.

Place the chicken mixture in the center or uncut portion of the dough. Begin lifting the strips you cut up and across the chicken mixture to meet in center. Continue alternating strips to form a braid of dough across the top of the chicken mixture. Tuck the ends of the last strips under.

Whisk together egg yolk and water to form an egg wash. Brush the egg wash over the dough and bake 25 to 28 minutes or until golden brown.