BRAID TWISTER RECIPES

Name: Chicken & Broccoli Braid
Yield: 10 servings
Ingredients: 1 cup (250 mL) chopped broccoli florets; 2 cups (500 mL) cooked chicken, shredded or chopped (see Cook's Tip); ½ cup (125 mL) diced red bell pepper; 4 oz. (125 g) sharp cheddar cheese, about 1 cup (250 mL) coarsely grated; ½ cup (125 mL) mayonnaise; 2 tsp (10 mL) All-Purpose Dill Mix or dried dill weed; 1 garlic clove, pressed; ¼ tsp (1 mL) salt; 2 pkgs (8 oz. or 250 g each) refrigerated crescent dough; 1 egg white, lightly beaten; 2 tbsp (30 mL) slivered almonds

CHICKEN & BROCCOLI BRAID - RECIPES | PAMPERED CHEF US SITE

Chicken & Broccoli Braid - Recipes | Pampered Chef US Site image

Year after year, this is the most-searched-for recipe on our site! This impressive braid is filled with chicken, crisp vegetables, and cheese.

Provided by PAMPEREDCHEF.COM

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 cup (250 mL) chopped broccoli florets
2 cups (500 mL) cooked chicken, shredded or chopped (see Cook's Tip)
½ cup (125 mL) diced red bell pepper
4 oz. (125 g) sharp cheddar cheese, about 1 cup (250 mL) coarsely grated
½ cup (125 mL) mayonnaise
2 tsp (10 mL) All-Purpose Dill Mix or dried dill weed
1 garlic clove, pressed
¼ tsp (1 mL) salt
2 pkgs (8 oz. or 250 g each) refrigerated crescent dough
1 egg white, lightly beaten
2 tbsp (30 mL) slivered almonds

Steps:

Preheat the oven to 375°F (190°C). Add the chicken, broccoli, bell pepper, and garlic in a large bowl.Add the cheese and mix gently. Add the mayonnaise, dill, and salt and mix well.Spread the filling evenly over the middle of the dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that the ends meet at the center. Lightly pinch the ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.Brush the egg white over the dough. Sprinkle the braid with almonds. Bake until deep golden brown, about 25-28 minutes.

CINNAMON PECAN BRAIDS RECIPE: HOW TO MAKE IT

Cinnamon Pecan Braids Recipe: How to Make It image

Whenever there's a bake sale, I make these braids. They're so eye-catching that most of the loaves get snapped up by the people working the sale! —Connie Dahmer, Marion, Illinois

Provided by Taste of Home

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 loaves.

Number Of Ingredients 17

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°), dvided
3 eggs, beaten
5 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 cup cold butter, cubed
FILLING:
1 cup butter, softened
1 cup packed brown sugar
1 cup chopped pecans
1 tablespoon ground cinnamon
GLAZE:
1-1/2 cups confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Steps:

In a bowl, dissolve yeast in 1/4 cup warm water. Add eggs and remaining water; mix well. In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Beat into yeast mixture (do not knead). Cover and refrigerate overnight., For filling, in a small bowl, cream butter and brown sugar. Stir in pecans and cinnamon; set aside., Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 9-in. x rectangle on a greased baking sheet. Spread filling lengthwise down center third of each rectangle., One each long side, cut 3/4-in.-wide strips to the center to within 1/2 in. of the filling. Starting at one end, fold alternately strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise in a warm place for 1 hour (dough will not double)., Bake at 350° for 18-20 minutes or until golden brown. Cool slightly before removing from pans to wire racks. Combine glaze ingredients; drizzle over cooled braids.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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