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Chicken Fajita Crescent Braid

Chicken Fajita Crescent Braid
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Take the fajita flavors you love and wrap them in a tender pastry crust. It's easy with a Crescent Recipe Creations™ flaky dough sheet.

Prep Time:
25 Min
Total Time:
50 Min
Makes:
6 servings
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INGREDIENTS
1can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1tablespoon vegetable oil
2small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
1teaspoon chili powder
1/4teaspoon salt
1clove garlic, finely chopped
1small onion, thinly sliced
1/2cup green or red bell pepper strips (2x1x1/4 inch)
1/4cup Old El Paso® Thick 'n Chunky salsa
2cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
1egg white, beaten
DIRECTIONS
1.Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches.
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.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.Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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