Post by chief_cook2 on Nov 5, 2005 18:09:14 GMT -6
Beale Street Chicken Braid
Prep Time: 15 min (Ready in 35 min )
Makes: 4 servings
Barbecue chicken, cheese and apple slices are wrapped in a refrigerated pizza crust in this sweet and spicy main-dish braid.
1 medium Granny Smith apple, peeled, thinly sliced
1 small sweet onion, thinly sliced
1 1/2 tablespoons packed brown sugar
1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
4 (1-oz.) slices provolone cheese, each cut into quarters
1 cup refrigerated honey hickory barbecue sauce with shredded chicken (from 18-oz. container)
4 oz. marbled mild Cheddar and white Cheddar cheese blend, cut into 12 slices
1 egg white, beaten
1.
Heat oven to 425°F. Spray large cookie sheet and 10-inch nonstick skillet with cooking spray. Add apple and onion to skillet; cook over medium heat, stirring
occasionally, until apple is tender and onion is translucent. Stir in brown sugar. Cook and stir an additional 2 minutes. Remove from heat.
2.
Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Place provolone cheese slices in 5-inch-wide
strip down center of dough. Spoon barbecue sauce with shredded chicken over cheese. Layer apple-onion mixture over chicken. Arrange Cheddar cheese blend
slices evenly over apple-onion mixture.
3.
With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally
over filling; turn ends under and press to seal. Brush beaten egg white over top.
4.
Bake at 425°F. for 11 to 15 minutes or until crust is deep golden brown. Let stand 5 minutes before serving. Remove from cookie sheet; cut into crosswise
slices.
Prep Time: 15 min (Ready in 35 min )
Makes: 4 servings
Barbecue chicken, cheese and apple slices are wrapped in a refrigerated pizza crust in this sweet and spicy main-dish braid.
1 medium Granny Smith apple, peeled, thinly sliced
1 small sweet onion, thinly sliced
1 1/2 tablespoons packed brown sugar
1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
4 (1-oz.) slices provolone cheese, each cut into quarters
1 cup refrigerated honey hickory barbecue sauce with shredded chicken (from 18-oz. container)
4 oz. marbled mild Cheddar and white Cheddar cheese blend, cut into 12 slices
1 egg white, beaten
1.
Heat oven to 425°F. Spray large cookie sheet and 10-inch nonstick skillet with cooking spray. Add apple and onion to skillet; cook over medium heat, stirring
occasionally, until apple is tender and onion is translucent. Stir in brown sugar. Cook and stir an additional 2 minutes. Remove from heat.
2.
Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Place provolone cheese slices in 5-inch-wide
strip down center of dough. Spoon barbecue sauce with shredded chicken over cheese. Layer apple-onion mixture over chicken. Arrange Cheddar cheese blend
slices evenly over apple-onion mixture.
3.
With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally
over filling; turn ends under and press to seal. Brush beaten egg white over top.
4.
Bake at 425°F. for 11 to 15 minutes or until crust is deep golden brown. Let stand 5 minutes before serving. Remove from cookie sheet; cut into crosswise
slices.