• Cooking Time: 25
  • Servings: 6-8
  • Preparation Time: 20


This is from the DVO recipe center. The note at the bottom of the directions states homemade biscuit dough works just as well.


  • 2 cups chickens, cooked and chopped
  • 1 cup broccoli, chopped (fresh or frozen)
  • 1/2 cup red bell peppers, chopped
  • 1 garlic clove, minced
  • 1 cup cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1 teaspoon dill weed, dried
  • 1/4 teaspoon salt
  • 2 (8 ounce) packages refrigerated crescent dinner rolls (see NOTE)
  • 1 egg white, lightly beaten (optional)
  • 2 tablespoons almonds, slivered (optional)


  • Set oven at 375F.
  • Combine chicken, broccoli, pepper, garlic, and cheese in mixing bowl.
  • In another small bowl, combine mayonnaise with dill and salt.
  • Stir mayonnaise mixture into chicken mixture.
  • Unroll packages of crescent dough; do not separate.
  • Arrange dough onto baking sheets to form a rectangle the length and width of the pan.
  • Roll dough together to seal perforations.
  • On longest side of baking sheet, cut dough into strips 1 1/2" apart and 3" deep using a pizza cutter (there will be 6" in center for filling).
  • Spread filling evenly over middle of dough.
  • To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn, and then pinching together.
  • Continue twisting and pinching strips to form a braid.
  • Pinch ends together to seal at end of braid.
  • If desired, brush egg white over dough and sprinkle with almonds.
  • Bake for 25-28 minutes or until deep golden brown.
  • NOTE:I mix up a batch of biscuit dough and roll it out about 1/4" thick in place of the crescents. It makes a heartier and delicious braid and saves me money.

Categories: Bread  Bread 
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