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Italian Chicken Braid

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By Pillsbury Kitchens
Updated Jun 4, 2013
Bake-Off® Contest 46, 2013
Erin Joyce
Monterey, California
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Chicken, veggies and two Italian cheeses bake in an easy-to-assemble crescent braid.

Italian Chicken Braid

  • Prep Time 25 min
  • Total 60 min
  • Ingredients 7
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Line large cookie sheet with parchment paper. Microwave frozen vegetables as directed on box, 2 to 3 minutes to thaw.
  • Step 
    2
    In large bowl, mix vegetables, chicken, Parmesan and mascarpone cheeses. Stir in Italian seasoning.
  • Step 
    3
    On cookie sheet, unroll both dough sheets, overlapping long sides to make 15x13-inch rectangle; press seam to seal. Spoon chicken mixture down center of rectangle in 6-inch-wide strip. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. Brush with beaten egg white.
  • Step 
    4
    Bake 22 to 28 minutes or until crust is deep golden brown. Let stand 5 minutes.

Nutrition

380 Calories
21g Total Fat
19g Protein
28g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
11g
53%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
800mg
33%
Potassium
125mg
4%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
0g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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