Italian Chicken Braid

This is a Pampered Chef Recipe--Thanks Diane for the great recipe and for being a wonderful Pampered Chef!

Pillsbury Recipe Creations Crescent Dough

Rolled onto cookie sheet

prepared chicken mixture

chicken mixture place in center of dough

slits cut to make braid

completed braid

sesame seeds added

I forgot to take a picture of the chicken braid after it baked, but it will look deliciously golden brown--yum, yum!

Ingredients:

• 2 Chicken Breast--cooked (I boil mine) and shred or cut in small cubes
  
• 1 Zucchini-chopped
  
• 1 Roma Tomato-chopped
  
• 1/2 can Artichoke hearts-chopped
  
• 1/4 cup Light Mayonnaise
  
• 1/2 cup Parmesan Cheese
  
• 1 tsp. Italian Seasoning
  
• Salt/Pepper to taste
  
• 1 package crescent rolls- I use this type 
  
• 1 egg-beaten
  
• 2 tsp sesame seeds
  

Directions:

Preheat oven to 375°F. 

Combine all ingredients except crescents, egg and sesame seed in bowl. Mix well and set aside.

Unroll  crescent roll, do not separate. Arrange longest sides of dough across the width of 12x15" greased rectangle pan(cookie sheet with edges).  On long side of pan cut dough into strips 1 and 1/2" apart, 3" deep. Spread filling mixture evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form the braid. Tuck ends under to seal at end of braid. 

Brush egg over dough. Sprinkle with sesame seed. Bake 25-28 minutes or until deep golden brown. You can set oven to broil for the last 5 minutes to get the crust really browned.

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