Chicken & Broccoli Strudel

FROM NOODLES TO STRUDELS Cherished Recipes Contributed By Women Who Care

I love the recipes on this web site. 

I often make her recipes for dinner with a few changes of my own.  This one I made the other night and the whole family loved it!

 

Chicken and Broccoli Strudel

• 2 cups cooked chicken , chopped
• 1 cup raw broccoli, chopped
• ½ cup red bell pepper, chopped
• 1 cup shredded sharp cheddar cheese
• 1 garlic clove, minced
• ½ cup mayonnaise
• 1 teaspoon dried dill + more to sprinkle the top
• ¼ teaspoon salt
• 2 (8 ounce) packages unbaked crescent roll dough
• 1 egg, lightly beaten

Preheat oven to 375°. Combine first 8 ingredients (everything except dough and egg) in a medium sized bowl. Mix well. Unroll 1 package of crescent roll dough – do not separate. Arrange longest sides of the dough across the width of a cookie sheet. Repeat with the second package of dough, slightly overlapping the two packages of dough (you are trying to form 1 large piece of dough). Using your fingers, press the edges of the two pieces of dough together. Spread the filling down the middle of the large piece of dough. Using a knife, cut lines 1 ½” apart down both sides of the dough that has not been covered with filling. To form a “braid”, start at one end and lift 1 strip of dough from the right side of the chicken mixture and lift it up and half way across the chicken mixture. Repeat with a strip from the left side. When the strips meet in the middle, slightly press and twist them together. Repeat until all strips have been braided together. Brush beaten egg over top (you don’t need to use all of the egg, just enough to slightly coat the braid). Sprinkle with dried dill.  Bake 25-28 minutes or until golden brown. Cut into 1 ½” slices and serve.
Serves 10