Chicken Bacon Swiss Braid

1. 1

   Preheat oven to 350 degrees.

2. 2

   Use 2 quart bowl, mix all ingredients well except for egg white and crescent rolls; stir by hand.

3. 3

   Roll out crescent rolls onto cookie baking sheet; do not separate.

4. 4

   Seal seams.

5. 5

   Using a pizza cutter, cut crescents into strips (starting on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long).

6. 6

   Spread chicken mixture down the center of the crescents.

7. 7

   Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.

8. 8

   Repeat, alternating strips of dough to form a braid.

9. 9

   Fold the bottom edges of the dough up at the ends of braid.

10. 10

    Brush top of dough with a lightly beaten egg white, if desired.

11. 11

    Bake 25-30 minutes or until golden brown; cover with foil when baking or crust becomes too brown.

12. 12

    (Note: You can use 2 cans of the larger big and flaky crescent rolls (6 sections instead of eight) and make 2 smaller braids instead of one large braid (one can per braid) and it works fine. You use 1/2 of the chicken mixture for each braid).

* Per serving · 4 servings · Values may vary.

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