Makeover Chicken ‘N’ Broccoli Braid

12 ingredients
4 steps

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. 1
    In a large bowl, combine the first seven ingredients. Stir in mayonnaise and yogurt. Unroll both tubes of crescent dough onto an ungreased
  2. 2
    ; press together, forming a 15x12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
  3. 3
    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.
  4. 4
    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.

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