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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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easy and pretty app for guests Ingredients:
2 cups cooked chicken (optional) |
1 cup broccoli, chopped |
1/2 cup red bell pepper, chopped |
1 garlic clove, pressed |
1 cup sharp cheddar cheese |
1/2 cup mayo |
1 tsp. dried dill weed |
1/4 teaspoon salt |
2 packages crescent rolls |
2 tbsp. slivered almonds |
Directions:
1. Preheat oven to 375. Chop broccoli, bell pepper, and add garlic. Add cheese and mix gently. Add mayo, dill, and salt. Mix well.
2. Unroll one package of crescent rolls; do not separate. Arrange the longest sides of the dough across the width of a cookie sheet. The dough will be hanging over the sides of the pan. Do the same thing with the other crescent roll right below that one. Seal the perforations with your fingers.
3. This is kind of hard to explain, but with the overhanging dough, cut strips about 3 inches towards the middle of the pan on each side. Start at the top and make strips that are about 1 1/2 inches apart all the way down to the bottom. Spread the filling in the center of the dough, where not cuts have been made.
4. To braid, lift the strips on each side, twist one time and meet them in the middle. Continue all the way down, tucking the ends under each other. Sprinkle almonds on top. Bake 25-28 minutes or until deep golden brown.
5. Notes:
6. I make this recipe without chicken as a vegetarian dish and it's GREAT! Can be served as an appetizer or the main dish.
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