Chicken & Kale Braid
We’ve added a little twist to one our popular braids with the addition of kale. Just as cheesy, just as delicious, just as impressive.
- 4 oz. (125 g) cream cheese, room temperature
- 2 cups (500 mL) cooked chicken, shredded or chopped
- 2 cups (500 mL) kale, chopped
- 4 oz. (125 g) Parmesan cheese, coarsely grated (1 cup/250 mL)
- ½ cup (125 mL) jarred roasted red peppers, drained and chopped
- 2 tsp (10 mL) Garlic & Herb Rub
- ¼ tsp (1 mL) salt
- 2 pkgs (8 oz./250 g each) crescent rolls (see cook’s tip)
- 1 egg
- 1 tsp (5 mL) white sesame seeds
Preheat the oven to 375°F (190°C).
Break up the cream cheese in a large bowl with a spatula. Add the chicken, kale, Parmesan, red peppers, rub, and salt. Mix until combined.
Cover the bottom of the Stone Bar Pan with the dough and press to seal. Add the filling evenly over the middle of the dough, leaving 1" (2.5 cm) from the short sides of the dough and 3" (7.5 cm) from the long sides bare.
Cut strips on each long side, about 1" (2.5 cm) apart using kitchen shears. To braid, lift two opposite strips of dough up, twist once, then pinch both strips together and continue until you form a braid, making sure not to make the braid too tight. Fold and tuck the ends up to seal.
Whisk the egg and brush over the dough. Sprinkle with the sesame seeds. Bake until deep golden brown, about 22–25 minutes.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 380, Total Fat 22 g, Saturated Fat 8 g, Cholesterol 75 mg, Sodium 910 mg, Carbohydrate 24 g, Fiber 0 g, Total Sugars 5 g (includes 0 g added sugars), Protein 21 g
Keep those crescent rolls in the fridge until you’re ready to start cooking. If the dough warms up, it’ll get sticky and hard to handle. No fun.