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Categories:
chicken breasts fresh broccoli Cheddar cheese sweet red pepper dill weed garlic salt low-fat mayonnaise low-fat plain yogurt crescent rolls egg almonds
Viewed: 31 - Published at: 9 years agoIngredients
- 2 cups cubed cooked chicken breasts
- 1 cup chopped fresh broccoli
- 4 ounces shredded reduced-fat cheddar cheese
- 1/2 cup chopped sweet red pepper
- 2 teaspoons dill weed
- 2 garlic cloves, minced
- 1/8 teaspoon salt
- 1/4 cup low-fat mayonnaise
- 1/4 cup low-fat plain yogurt
- 2 (8 ounce) tubes refrigerated reduced-fat crescent rolls
- 1 egg white, lightly beaten
- 1 tablespoon slivered almonds
Method
- In a large bowl, combine the first 7 ingredients.
- Stir in mayonnaise, and yogurt.
- Unroll both tubes of crescent dough onto an ungreased baking sheet, pressing together forming a 15 inch by 12 inch rectangle.
- Seal seamsand perferations.
- Spoon filling lengthwise down the center third of dough.
- On each long side, cut dough 3 inches toward the center at 1 1/2 inch intervals, forming strips.
- Bring one strip from each side over filling and pinch ends to seal.
- Repeat.
- Pinch ends of loaf to seal.
- Brush with egg white, and sprinkle with almonds.
- Bake at 375 degrees for 15-20 minutes or until crust is golden brown, and filling is heated through.
