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Post by PurplePuppy on Apr 9, 2013 15:28:30 GMT -5
You would also make this as a wreath. CHICKEN BROCCOLI BRAID Ingredients: 1 cup (250 mL) chopped broccoli florets 2 cups (500 mL) chopped cooked chicken breasts 1/2 cup (125 mL) diced red bell pepper 1 cup (250 mL) shredded sharp cheddar cheese 1/2 cup (125 mL) mayonnaise 1 garlic clove, pressed 2 tsp (10 mL) All-Purpose Dill Mix (Pampered Chef pantry item) 1 garlic clove, pressed 1/4 tsp (1 mL) salt 2 pkg (8 oz or 235 g) refrigerated crescent dough 1 egg white, lightly beaten 2 tbsp (30 mL) slivered almonds (optional) Directions: 1. Preheat oven to 375°F (190°C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Classic Batter Bowl; mix well. 2. Unroll one package of the 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(R), roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. (4 cm) apart, 3 in. (7.5 cm) deep. (There will be 6 in./15 cm in the center for the filling.) 3. Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown Yield: 10 servings
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Post by PurplePuppy on Apr 9, 2013 15:32:19 GMT -5
BTW, here's a substitute for the Pampered Chef dill mix:
1½ tbsp. parsley flakes 1½ tbsp. dried, minced or flaked onion ¼ tsp. dried dill weed or dill seed ½ tsp. salt ½ tsp. seasoned salt
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