Chicken and Broccoli Braid

Chicken and Broccoli Braid

“This clever recipe makes innovative use of prepared crescent roll dough. A cheesy chicken and chopped broccoli mixture fills the center.”

From submitted by Kelly Grimes

2 cups diced, cooked chicken


1 cup fresh broccoli, chopped

1/2 cup red bell pepper,


1 clove crushed garlic

1 cup shredded Cheddar


1/2 cup mayonnaise

2 teaspoons dried dill weed

1/4 teaspoon salt

2 tablespoons slivered


1/4 cup diced onion

2 (8 ounce) packages

refrigerated crescent rolls

1 egg white, beaten


  • Preheat oven to 375 degrees.
  • In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
  • Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
  • Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
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