Braided

 

Hola and happy belated Cinco de Mayo!  I hope you all had a fun and eventful day yesterday.  We were busy, busy and even fit in a few rounds of chips and salsa to end our sombrero filled list of events.

Today’s post is a fun variation of my Holy Stromboli that you may remember from this post.  Besides the filling, the pizza dough crust is switched out with crescent rolls for a different spin.

 

 

This recipe is adapted from a Taste of Home healthy makeover challenge, which I then made my own.  I must say that it was good, however I didn’t love it.  I don’t know if it was the mayo that threw me off (I am not a mayonnaise lover at all), but Mike loved it and can’t wait to have the leftovers.

Judge for yourself!  Enjoy!

 

 

Chicken ‘n’ Broccoli Braid

Print this recipe!

• 2 cups cubed cooked chicken breast
• 1 cup chopped fresh broccoli (I used frozen and just heated it up prior to adding to the mixture)
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1/2 cup chopped sweet red pepper
• 1 t garlic salt
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat plain yogurt
• 2 T reduced fat sour cream
• 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
• 1 egg white, lightly beaten

 

In a large bowl, combine the first five ingredients. Stir in mayonnaise, yogurt and sour cream. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.

On each long side, cut dough 3 in. toward the center at 1-1/2 inch intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.

Brush with egg white; sprinkle with garlic salt. Bake at 375° for 20-22 minutes or until crust is golden brown and filling is heated through.

 

 

Serve with any roasted veggies for an easy and fun weeknight meal.

 

 

Have a great Sunday!