gave me this wonderful recipe for a
I changed the original recipe from Turkey
to Chicken.. Ham would work, too. The
flavors are sooo incredible...the Swiss Cheese
melting into the Chicken...the Cranberries
bursting with flavor & sweetness, along with
the crispness of Celery, crunch of Walnuts,
& the little bite that comes with the Dijon
mustard....Quite a WOW combination...
I don't even like celery but in this.....I love it....
I've made this 2 times in the last week..
It was that good!!!
This recipe comes from the"Season's Best
Recipe Collection" 2000 from Pampered
Below: is the "Pampered Chef....Stone."
They have some great recipes & ideas...I never
knew what a "Stone" was to cook on until I was
invited to a Pampered Chef Party many yrs. ago.
Some of the things "a stone" does is to cook Pizza,
Cookies, & this Braid thoroughly.... You don't
have to worry about the middle being cooked
all the way through as well as the edges....It
just does it.....
2 pkgs. Pillsbury Crescent Rolls
1/2 c. dried cranberries
1/2 c. mayonnaise
2 Tbsp. Dijon mustard
1/2 tsp. pepper
2 c. cooked chicken (chopped)
1/2 c. celery (sliced)
3 Tbsp. parsley (fresh or dried)
1 c. Swiss cheese (shredded)
1/4 c. chopped walnuts ( I used 3/4 c.)
1 egg (for gloss from egg wash on top of braid)
Bake @ 350F. for 25 min. (ovens may vary)
In a bowl mix all ingredients together...set aside
Unroll the pkgs of crescent rolls..Place triangle
pieces on stone layered (a little on top of each other)
as shown below....Put straight side down the middle
& pinch/push together to make stick...
Above: shows how to place the unwrapped crescent
triangles...& push them together so they stick...
Next Below: Mix the ingredients together
Now Below: Scoop the mixture onto the
dough (down the middle) A large Cookie
Scoop works great...
fold over (one side then the other) It looks
mummy like..Ha! It'll look great after you put on
the egg wash...
use a pastry brush to brush back & forth over the
entire braid for a beautiful gloss & flakey crust.