Savory Chicken Vegetable Strudel |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Meet the Cook: If you're looking for a way to sneak vegetables into a dish, try this one that looks fancy without the fuss. Now that our two sons are grown, I make it for my husband and me. It is definitely a recipe for company as well, though. -Michele Barneson, Washburn, Wisconsin Ingredients:
2 cups diced cooked chicken |
1/2 cup shredded carrots |
1/2 cup finely chopped fresh broccoli |
1/3 cup finely chopped sweet red pepper |
1 cup (4 ounces) shredded sharp cheddar cheese |
1/2 cup mayonnaise |
2 garlic cloves, minced |
1/2 teaspoon dill weed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tubes (8 ounces each) refrigerated crescent rolls |
1 egg white, beaten |
2 tablespoons slivered almonds |
Directions:
1. In a large bowl, combine the first 10 ingredients. Unroll crescent dough and place in a greased 15-in. x 10-in. x 1-in. baking pan; press seams and seal together, forming a 15-in. x 12-in. rectangle (dough will hang over edges of pan).
2. Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends.
3. Brush dough with egg white; sprinkle with almonds. Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm. Yield: 12 servings.
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