Chicken & Cheddar Mummy Braid Recipe

Chicken & Cheddar Mummy Braid Recipe
Chicken & Cheddar Mummy Braid Recipe photo by Taste of Home
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Chicken & Cheddar Mummy Braid Recipe

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A hearty chicken filling is the spooky surprise inside this yummy mummy braid. Each slice is like a hot sandwich with flavors reminiscent of a classic pot pie. —Lily Rose, Ogden, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1 medium sweet red pepper
  • 1 large garlic clove
  • 2 cups chopped cooked chicken
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup frozen peas
  • 1/2 cup mayonnaise
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 large egg white, lightly beaten

Directions

Preheat oven to 375°. For mummy eyes, cut two 1-in. circles and two 1/4-in. circles from pepper; chop remaining pepper for filling. Cut garlic crosswise into slices. Reserve two center slices for eyes; mince remaining garlic for filling.
Place chopped pepper and minced garlic in a bowl. Stir in chicken, cheese, peas, mayonnaise and seasonings.
Unroll both tubes of crescent dough onto a lightly floured 15x12-in. sheet of parchment paper. Press dough into a 15x12-in. rectangle, pressing perforations to seal. Spoon filling lengthwise down center third of rectangle.
On each long side, cut eight strips, about 3-1/2 in. into the center. Fold one strip from each side over filling, twisting each strip once. Repeat with remaining strips, leaving an opening at one end for mummy's face. Transfer to a 15x10x1-in. pan.
For eyes, alternately stack pepper and garlic pieces and place in opening. Brush egg white over dough. Bake until golden brown and filling is heated through, 25-28 minutes. Yield: 12 servings.
Originally published as Chicken & Cheddar Mummy Braid in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p241

  • 1 medium sweet red pepper
  • 1 large garlic clove
  • 2 cups chopped cooked chicken
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup frozen peas
  • 1/2 cup mayonnaise
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 large egg white, lightly beaten
  1. Preheat oven to 375°. For mummy eyes, cut two 1-in. circles and two 1/4-in. circles from pepper; chop remaining pepper for filling. Cut garlic crosswise into slices. Reserve two center slices for eyes; mince remaining garlic for filling.
  2. Place chopped pepper and minced garlic in a bowl. Stir in chicken, cheese, peas, mayonnaise and seasonings.
  3. Unroll both tubes of crescent dough onto a lightly floured 15x12-in. sheet of parchment paper. Press dough into a 15x12-in. rectangle, pressing perforations to seal. Spoon filling lengthwise down center third of rectangle.
  4. On each long side, cut eight strips, about 3-1/2 in. into the center. Fold one strip from each side over filling, twisting each strip once. Repeat with remaining strips, leaving an opening at one end for mummy's face. Transfer to a 15x10x1-in. pan.
  5. For eyes, alternately stack pepper and garlic pieces and place in opening. Brush egg white over dough. Bake until golden brown and filling is heated through, 25-28 minutes. Yield: 12 servings.
Originally published as Chicken & Cheddar Mummy Braid in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p241

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