This impressive braid is filled with chicken, crisp vegetables and cheese.
Preheat oven to 375°F. Chop chicken and broccoli using Food Chopper; place in Classic Batter Bowl. Chop bell pepper using Utility Knife; add to Batter Bowl. Press garlic over vegetable mixture using Garlic Press.
Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller®, roll dough to seal perforations. On longest sides of Baking Stone, cut dough into strips 1 1/2 inches wide and 3 inches deep using Pairing Knife. (There will be 6 inches in the center for the filling.)
Spread filling evenly over middle of dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that ends meet at the center. Lightly pinch ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.
Calories 360, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 19 g, Protein 16 g, Sodium 530 mg, Fiber 1 g
1 starch, 1 vegetable, 1 1/2 low-fat meat, 3 fat (1 carb)
Substitute 1 teaspoon dried dill weed for All-Purpose Dill Mix, if desired.
Cook and chop 3 boneless, skinless chicken breast halves to get 2 cups of chopped cooked chicken.
It's best to keep crescent roll dough refrigerated until ready to use. Once the dough is warm, it becomes soft and sometimes sticky, making it difficult to work with.
When you're making pies and pizzas, you'll find our Baker's Roller® is easier to use than a traditional rolling pin. It's designed for one-handed use, and the compact rollers allow you to spread dough right on flat Baking Stones and in Bakers.
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