6
thin strips roasted red bell peppers (from 7.25-oz. jar)
1
tablespoon butter, melted
Dash garlic powder
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Steps
1
Heat oven to 350°F. Grease cookie sheet. In medium bowl, combine chicken, chiles, cream cheese, 1/4 cup roasted peppers, honey, salt and pepper; mix well.
2
Remove dough from can; place on lightly floured surface. Carefully unroll dough. Spread chicken mixture evenly over dough to within 1 inch of edges. With lightly floured hands, carefully but firmly reroll dough. Gently press edges to seal; fold ends under. Place loaf on greased cookie sheet.
3
In small bowl, combine egg and water; beat well. Brush over top of loaf; sprinkle with parsley. Arrange roasted pepper strips about 2 inches apart on top of loaf. With sharp knife, cut 5 or 6 diagonal slices, 1/2 inch deep, on top of loaf.
4
Bake at 350°F. for 25 to 30 minutes or until edges are deep golden brown. In small bowl, combine butter and garlic powder. Brush over warm loaf. Cut into slices.
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Nutrition Facts
Serving Size:1/6 of Recipe
Calories
290
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
30%
Cholesterol
85mg
28%
Sodium
710mg
30%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Sugars
6g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 1 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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