Chicken Pot Pie Braid
Ingredients:
- refrigerated crescent dough - 1 tube
- cooked chicken - 1 cup
- frozen peas and carrots - 1 cup
- cream of chicken condensed soup - 1/2 cup
- cream cheese - 4 ounces
- cheddar cheese - 1/2 cup
Instructions:
In a large bowl, combine frozen vegetables, cheddar cheese and chicken. In a separate bowl mix together cream cheese and soup. Add it to the chicken mixture.
Pinch seams of crescent rolls together, forming a rectangle, place dough on parchment paper lined baking pan. Leave three inches of dough in the middle, make cuts down each side of the dough an inch apart on both sides.
Spread chicken soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until completely folded over. Pinch ends of the dough to keep the filling inside while it bakes.
Bake in a preheated 375 degree oven for 20 - 25 minutes, until the top is golden brown. Let stand 10 minutes before cutting.
