Savory Chicken Vegetable Strudel |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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A good way to sneak vegetables into a dish that looks fancy without the fuss and tastes good. Ingredients:
2 cups diced cooked chicken |
1/2 cup shredded carrot |
1/2 cup finely chopped fresh broccoli |
1/3 cup finely chopped sweet red pepper |
1 cup shredded sharp cheddar cheese |
1/2 cup mayonnaise |
2 cloves garlic, minced |
1/2 teaspoon dill weed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 (8 ounce) packages refrigerated crescent dinner rolls |
1 egg white, beaten |
2 tablespoons slivered almonds |
Directions:
1. In a bowl, combine the first 10 ingredients; mix well.
2. Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 in x 12 inch rectangle (dough will hang over edges of pan).
3. Spread filling lengthwise down the center of dough.
4. On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center.
5. Starting at one end, alternate strips, twisting twice and laying at an angle across filling.
6. Seal ends.
7. Brush dough with egg white; sprinkle with almonds.
8. Bake at 375 F.
9. for 30 to 35 minutes or until golden brown.
10. Cut into slices; serve warm; Yield: 12 servings.
11. Country Woman.
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