Chicken Fajita Crescent Braid

Prep 25 min
Total 50 min
Ingredients 11
Servings 6

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. MORE+ LESS-

By Pillsbury Kitchens

Updated October 23, 2009

Ingredients

can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

tablespoon vegetable oil

small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips

teaspoon chili powder

1/4

teaspoon salt

clove garlic, finely chopped

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

cups shredded Cheddar-Monterey Jack cheese blend (8 oz)

egg white, beaten

Steps

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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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 11g 56% Trans Fat 0g
Cholesterol: 65mg; 21%
Sodium: 750mg; 31%
Potassium: 170mg; 5%
Total Carbohydrate: 20g; 7%
Dietary Fiber 0g 0% Sugars 5g
Protein: 21g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 20%; 20%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;