1. Preheat oven to 350 degrees. 2. Use 2 quart bowl, mix all ingredients well except for egg white and crescent rolls; stir by hand. 3. Roll out crescent rolls onto cookie baking sheet; do not separate. 4. Seal seams. 5. Using a pizza cutter, cut crescents into strips (starting on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long). 6. Spread chicken mixture down the center of the crescents. 7. Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling. 8. Repeat, alternating strips of dough to form a braid. 9. Fold the bottom edges of the dough up at the ends of braid. 10. Brush top of dough with a lightly beaten egg white, if desired. 11. Bake 25-30 minutes or until golden brown; cover with foil when baking or crust becomes too brown. 12. (Note: You can use 2 cans of the larger big and flaky crescent rolls (6 sections instead of eight) and make 2 smaller braids instead of one large braid (one can per braid) and it works fine. You use 1/2 of the chicken mixture for each braid). ---------------------------------------------------------------------------
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Ingredients
