Chicken Fajita Crescent Braid |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a great appetizer from Pillsbury. Ingredients:
1 (8 ounce) can pillsbury crescent recipe creations refrigerated flaky dough sheet |
1 tablespoon vegetable oil |
2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips |
1 teaspoon chili powder |
1/4 teaspoon salt |
1 garlic clove, finely chopped |
1 small onion, thinly sliced |
1/2 cup green bell peppers (2x1x1/4 inch) or 1/2 cup red pepper, strips (2x1x1/4 inch) |
1/4 cup old el paso thick 'n chunky salsa |
2 cups shredded monterey jack and cheddar cheese blend (8 oz) |
1 egg white, beaten |
Directions:
1. Heat oven to 375°F.
2. Spray large cookie sheet with cooking spray.
3. Unroll dough onto cookie sheet; press to 8x12 inches.
4. In 10-inch skillet, heat oil over medium-high heat.
5. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
6. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
7. Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese.
8. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
9. Alternately cross strips over filling; press edges to seal.
10. Brush with egg white.
11. Bake 20 to 25 minutes or until deep golden brown.
12. Cool 5 minutes.
13. Cut crosswise into slices.
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