Bake-Off® Contest 41, 2004
Clarksville, Arkansas

Beale Street Chicken Braid

Barbecue chicken, cheese and apple slices are wrapped in a refrigerated pizza crust in this sweet and spicy main-dish braid.

(20)
7 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 15 min
  • total time 35 min
  • ingredients 8
  • servings 4
 

Ingredients

1
medium Granny Smith apple, peeled, thinly sliced
1
small sweet onion, thinly sliced
1 1/2
tablespoons packed brown sugar
1
(13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
4
(1-oz.) slices provolone cheese, each cut into quarters
1
cup refrigerated honey hickory barbecue sauce with shredded chicken (from 18-oz. container)
4
oz. marbled mild Cheddar and white Cheddar cheese blend, cut into 12 slices
1
egg white, beaten

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Spray large cookie sheet and 10-inch nonstick skillet with cooking spray. Add apple and onion to skillet; cook over medium heat, stirring occasionally, until apple is tender and onion is translucent. Stir in brown sugar. Cook and stir an additional 2 minutes. Remove from heat.
  • 2 Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Place provolone cheese slices in 5-inch-wide strip down center of dough. Spoon barbecue sauce with shredded chicken over cheese. Layer apple-onion mixture over chicken. Arrange Cheddar cheese blend slices evenly over apple-onion mixture.
  • 3 With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush beaten egg white over top.
  • 4 Bake at 425°F. for 11 to 15 minutes or until crust is deep golden brown. Let stand 5 minutes before serving. Remove from cookie sheet; cut into crosswise slices.
  • 1 Heat oven to 425°F. Spray large cookie sheet and 10-inch nonstick skillet with cooking spray. Add apple and onion to skillet; cook over medium heat, stirring occasionally, until apple is tender and onion is translucent. Stir in brown sugar. Cook and stir an additional 2 minutes. Remove from heat.
  • 2 Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Place provolone cheese slices in 5-inch-wide strip down center of dough. Spoon barbecue sauce with shredded chicken over cheese. Layer apple-onion mixture over chicken. Arrange Cheddar cheese blend slices evenly over apple-onion mixture.
  • 3 With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush beaten egg white over top.
  • 4 Bake at 425°F. for 11 to 15 minutes or until crust is deep golden brown. Let stand 5 minutes before serving. Remove from cookie sheet; cut into crosswise slices.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
590
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
12g,
12%
),
Cholesterol
50mg
50%;
Sodium
1590mg
1590%;
Total Carbohydrate
70g
70%
(Dietary Fiber
2g
2%
  Sugars
26g
26%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
2%;
Calcium
35%;
Iron
20%;
Exchanges:
3 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.