Bake-Off® Contest 45, 2012
Sterling Heights, Michigan

Chicken Primavera Crescent Braid

Start with the flakiest crescent dough ever. Wrap it around a creamy chicken and veggie filling. Bake. Voila! You've got dinner.

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  • prep time 30 min
  • total time 60 min
  • ingredients 15
  • servings 6
 

Ingredients

2
tablespoons butter
2
small green onions, finely chopped
1/2
cup chopped fresh asparagus
1/2
cup sliced fresh sugar snap peas
1/4
cup chopped red bell pepper
1/4
teaspoon cayenne pepper
1/4
teaspoon basil leaves
1/4
teaspoon ground sage
1/8
teaspoon ground black pepper
2
cups finely chopped cooked chicken
1/2
cup savory garlic cooking creme (from 10-oz container)
1/2
cup shredded Colby-Monterey Jack cheese blend (2 oz)
1/4
cup grated Parmesan cheese
1
can Pillsbury™ Butter Flake refrigerated crescent dinner rolls
1/2
teaspoon sesame seed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In 3-quart saucepan, melt 1 tablespoon of the butter over medium heat. Add onions; cook and stir 1 minute. Add asparagus, snap peas and bell pepper; cook and stir an additional minute. Stir in cayenne pepper, basil, sage and black pepper. Add chicken, cooking creme, shredded cheese and Parmesan. Cook, stirring constantly, or until thoroughly heated and cheese is melted, 1 to 3 minutes. Remove from heat.
  • 2 Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll crescent dough on cookie sheet. Firmly press perforations to seal. Press dough to 14x10-inch rectangle. Spoon chicken mixture down center of rectangle in 4-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 dough strips over filling, pulling gently to overlap slightly in the center.
  • 3 In small microwavable bowl, microwave remaining 1 tablespoon of butter on High 10 to 15 seconds or until melted. Brush dough with butter; sprinkle with sesame seed.
  • 4 Bake 15 to 25 minutes or until edges are golden brown and center is light golden brown. Cool on pan 10 minutes. Cut crosswise into slices.
  • 1 Heat oven to 350°F. In 3-quart saucepan, melt 1 tablespoon of the butter over medium heat. Add onions; cook and stir 1 minute. Add asparagus, snap peas and bell pepper; cook and stir an additional minute. Stir in cayenne pepper, basil, sage and black pepper. Add chicken, cooking creme, shredded cheese and Parmesan. Cook, stirring constantly, or until thoroughly heated and cheese is melted, 1 to 3 minutes. Remove from heat.
  • 2 Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll crescent dough on cookie sheet. Firmly press perforations to seal. Press dough to 14x10-inch rectangle. Spoon chicken mixture down center of rectangle in 4-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 dough strips over filling, pulling gently to overlap slightly in the center.
  • 3 In small microwavable bowl, microwave remaining 1 tablespoon of butter on High 10 to 15 seconds or until melted. Brush dough with butter; sprinkle with sesame seed.
  • 4 Bake 15 to 25 minutes or until edges are golden brown and center is light golden brown. Cool on pan 10 minutes. Cut crosswise into slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
10g,
10%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
70mg
70%;
Sodium
650mg
650%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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