Broccoli-Chicken Braid, round 2

I decided to get creative tonight and make a Broccoli-Chicken Braid into single serving pastries. I used:

1 tube of Pillsbury "Big & Buttery" crescent rolls
1 cup chopped broccoli
2 Morningstar chikn patties
1 cup shredded cheddar cheese
1/2 cup mayo
less than one egg white
maybe a tablespoon of slivered almonds
I didn't have any dill or red peppers, but I don't like those much anyway so I was fine with that.

First I separated the crescent rolls and laid them on a cookie sheet. I mixed everything up and divided it into more-or-less even dollops at the big end of each crescent roll. I folded up the corners, brushed with egg whites, and sprinkled with almonds. They baked for 20 minutes at 375.

Success!

Next time, I would do it with more broccoli, less chikn, less mayo, and a shorter cooking time - maybe 15-18 minutes. The extra-large crescent rolls definitely helped.

Broccoli-Chicken Braid

A recipe from from a Pampered Chef catalog that converted to vegetarian quite nicely. It was our main dish for Thanksgiving yesterday.

img via: taste of home

3 Morningstar Farms soy chik patties, cooked and chopped
1 cup broccoli, chopped
1/2 cup chopped red bell pepper
1 cup shredded sharp cheddar cheese
1 clove garlic, pressed
1/2 cup mayonnaise
1 t dried dill weed
2 8-oz. packages refrigerated crescent rolls
1 egg white, lightly beaten
2 T slivered almonds

In a large bowl, combine: chik patties, broccoli, bell pepper, cheese, garlic, mayonnaise, and dill weed. Open the crescent rolls but do not separate. Arrange the dough on a cookie sheet and press to seal the perforations. You will end up with one large rectangle of crescent dough. Every 1.5" on the long sides, make a cut going 3" in from each edge. Spread the filling evenly over the center of the dough. To braid, bring each strip to center, giving it a half-turn. Tuck ends together and brush dough with egg whites. Sprinkle with almond slivers. Bake for 25-28 minutes at 375 degrees.