Chicken Fajita Crescent Braid

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Posted By: Rockinmama
Posted In:  Southwestern
Page Views:  2066 views
Preparation Time:  25 minutes
Cooking Time:  50 minutes
Course: main dish
Cusine: north american


1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon vegetable oil
2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
1 teaspoon chili powder
1/4 teaspoon salt
1 clove garlic, finely chopped
1 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
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
1 egg white, beaten


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.

The braided pastry looks elegant and complicated, but it's as easy as crossing one layer over the next.

Source: Pillsbury

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