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Makeover Chicken ‘n’ Broccoli Braid
A beautiful chicken and pastry braid delivers both on taste and presentation. It's rich, creamy, full of chicken and veggies, and surrounded with a crispy, flaky crust. —Dana Rabe, West Richland, Washington
Ingredients
- 2 cups cubed cooked chicken breast
- 1 cup chopped fresh broccoli
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 cup chopped sweet red pepper
- 2 teaspoons dill weed
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat plain yogurt
- 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
- 1 large egg white, lightly beaten
- 1 tablespoon slivered almonds
Directions
- 1. In a large bowl, combine the first seven ingredients. Stir in mayonnaise and yogurt. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15x12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
- 2. On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.
- 3. Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through.
Nutrition Facts
1 slice: 338 calories, 16g fat (5g saturated fat), 40mg cholesterol, 723mg sodium, 28g carbohydrate (8g sugars, 1g fiber), 19g protein.
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