Beale Street Chicken Braid

  7 reviews
  • 15 min prep time
  • 35 min total time
  • 8 ingredients
  • 4 servings


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


  1. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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