Chicken Fajita Crescent Braid

(68)
31 reviews.
  • 25 min prep time
  • 50 min total time
  • 11 ingredients
  • 6 servings

Ingredients

1
can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
tablespoon vegetable oil
2
small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
1
teaspoon chili powder
1/4
teaspoon salt
1
clove garlic, finely chopped
1
small onion, thinly sliced
1/2
cup green or red bell pepper strips (2x1x1/4 inch)
1/4
cup Old El Paso™ Thick 'n Chunky salsa
2
cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
1
egg white, beaten

Directions

  1. 1 Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches.
  2. 2 In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
  3. 3 Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white.
  4. 4 Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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