Chicken Pot Pie Braid

What you need:

    • 2 cans crescent rolls - seamless if you can find it
    • 1 cup cooked chicken
    • 1 cup frozen peas and carrots
    • 1/2 cup cheddar cheese
    • 1/2 cup cream of chicken soup
    • 4 oz. cream cheese, softened

Directions:

    1. Mix together chicken, peas and carrots, and cheddar cheese in a large bowl.
    2. In a separate bowl, mix together cream of chicken soup and cream cheese - get it as smooth as you can. Then add it to the large bowl and mix.
    3. Unroll crescent roll dough - if you have the one that has seams, press the seams together - onto a piece of parchment paper, greased aluminum foil, or a silicon mat. I was able to make two with my filling, so I used two cans of crescents.
    4. Cut one inch strips on each side of the rectangle leaving 3 inches in the middle for the filling. I find the easiest way to do this is with a pizza cutter.
    5. Place chicken mixture down the middle of the dough.
    6. Take a strip from one side and cross it over the middle, then take a strip from the other side and cross it over. Repeat until you've used up all the strips. Fold over both ends and tuck underneath them.
    7. Bake at 375* for 20 to 25 minutes until golden brown.
    8. Remove from oven and let sit for 10 minutes before cutting.

Recipe from Wine & Glue