Chicken and broccoli braid
2 (8 oz.) cans refrigerated original crescent rolls
Sign Up and Save
Get six months of free digital access to The Telegraph
1/2 cup mayonnaise
2 tablespoons dried minced onion
1/2 envelope Ranch salad dressing mix
1 teaspoon dried dillweed
1/2 teaspoon freshly ground black pepper
2 cups cooked chicken, diced
1 (10 ounce) package frozen chopped broccoli, thawed
6 ounces grated sharp Cheddar cheese
1 medium red bell pepper, diced
1 tablespoon water
1/2 cup slivered almonds
Serves 6 as an entrŽe or 12 as an appetizer.
For crust: Preheat oven to 375 degrees. Open crescent rolls, but do NOT separate. Arrange dough side-by side in bottom of large baking pan. Press perforations to seal, making one large piece of dough. Using a knife or pizza wheel, working the length of the dough on both top and bottom edge, cut 1-inch strips of dough from outer edge toward center, leaving the center third alone without cuts.
For filling: Combine mayonnaise with seasonings (minced onion, ranch dressing mix, dillweed, and black pepper). Stir well to blend. Add remaining ingredients. Blend well. Heap filling onto center third of dough, distributing the filling equally over the length, omitting 2-inches at each end. Fold the ends toward the center. Working with both hands simultaneously, bring a strip of dough from each side toward the center, twisting each strip once, then press together to seal. Repeat the entire length of the dough.
For topping: Whisk together egg and water until well blended. Using a pastry brush, brush entire surface of dough with egg wash. Sprinkle almonds on top. Bake 35 minutes until crust is golden brown and center dough tests done.