Yummy Mummy Braid
2 pkgs. refrigerated crescent rolls (Pillsbury Original work the best!)
1/2 cup mayonnaise
2 cups sautéed chicken seasoned with Wildtree's Rancher Steak Rub and Garlic Grapeseed Oil
1 cup broccoli florets
1/2 cup mayonnaise
2 cups sautéed chicken seasoned with Wildtree's Rancher Steak Rub and Garlic Grapeseed Oil
1 cup broccoli florets
2 Tbsp. honey dijon mustard (I used Wildtree's Honey Mustard instead)
½ fuji apple - chopped
1 cup mozzarella cheese
1 egg white, lightly beaten
½ fuji apple - chopped
1 cup mozzarella cheese
1 egg white, lightly beaten
salami for eyes and olives for nose
Directions:
Preheat oven to 375. Combine chicken, cheese, broccoli, apple, mayonnaise, mustard, and; mix well.
Braid instructions:
1) Unroll 2 (8-ounce) packages refrigerated crescent rolls; do not separate. Arrange dough on Rectangle Stone with the longest sides across the width of baking stone. Pinch dough to seal seams.
2) Starting on the longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long. Scoop filling evenly over center of dough.Directions:
Preheat oven to 375. Combine chicken, cheese, broccoli, apple, mayonnaise, mustard, and; mix well.
Braid instructions:
1) Unroll 2 (8-ounce) packages refrigerated crescent rolls; do not separate. Arrange dough on Rectangle Stone with the longest sides across the width of baking stone. Pinch dough to seal seams.
3) Starting at one end, lift one strip of dough from each side; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. Continue with recipe below.
Brush with egg white. Place salami and olives to create face. Sprinkle with more cheese. Bake 25-30 minutes or until deep golden brown. Cut into 8 (or 16) servings with knife and serve.
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