|Photos by Madeline L.|
I was asked to announce the next challenge for this blog and that was the Bakery Challenge. This month celebrates National Baking Week and we invite every to join us as we bake some of our favorite dishes. This recipe, I've been making for years. It was adapted from the Pampered Chef but, I have made a few changes to it so now everyone calls it Angie's Broccoli Braid.
The dough is basically 2 cans of buttered cresent rolls that are rolled out onto your baking sheet or in this case a baking stone. Remember to grease the baking sheet (not the stone).
3 Chicken Breasts (boiled and cubed)
1 cup of defrosted Broccoli (chopped)
1/4 cup or Sour Cream
1/4 Cup of Mayo
1/2 Green Pepper (chopped)
1 cup of Chedder and/or Jack cheese
Salt and Pepper as desired
Layout Mixture onto your rolled out dough. Slit equal strips on each side like shown.
(Don't slice too long or you won't have enough dough to support the bottom). Take each strip and cross over making a braid. (Try to remember not to form sections will a lot of dough or you will get doughy results) If you need to toss excess dough, it is better.
Brush an egg white (unbeaten) all over any exposed dough. This will make your pretty glazed look after baking (As you can see, I did not brush as much egg white so mine could have been better).
Bake in a pre-heated oven set @ 350 degrees for 30-35 minutes.