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Saturday, February 25, 2012

Cheesy BBQ Chicken Braid

A while back I was scrolling through the TV Guide and came across a show called "From the Kitchens of:" and figured why not? This particular show was filmed at the Pillsbury Bake Off competition and held some great ideas for me. This Chicken Braid is one of them. It feeds about 4 depending on appetite and can be improvised to fit all sorts of cravings. I think next time it will be a Pizza Braid!

1 cup BBQ Sauce, divided
1 Cup Cheddar Cheese, divided
1 cup Chicken, precooked and shredded
Garlic Powder
1 roll Crescents

1) Preheat oven to 400. Line cookie sheet with foil and spray with oil.

2) Roll out crescents in one rectangle. Press edges of individual rolls together to form one sheet about 12x8" (use rolling pin if needed).

3) Spread 3-4 tbs BBQ sauce down the middle. Sprinkle evenly 1/2 the cheese, then all the chicken. Top with cheese and rest of BBQ sauce. Use as much or as little of the sauce as you prefer. I used only 3/4 cup and found even that was too much for my family.

4) Using sisscors, cut strips along the long sides of the dough at 1" intervals. Starting from one end, lay over one strip, then the other on the opposit side. Once you get the first two stips finished, pull up the end to close. Continue "braiding" the dough to the bottom and once again, pull the bottom to close.

5) Optional: Lightly sprinkle garlic powder (I do not reccomend garlic salt) and dried parsley over the top.

6) Bake for 11-14 minutes until the top begins to brown. Let sit 5 minutes before slicing.

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