Chicken Fajita Crescent Braid

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 (8 ounce) can pillsbury crescent recipe creations refrigerated flaky dough sheet
• 1 tablespoon vegetable oil
• 2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 garlic clove, finely chopped
• 1 small onion, thinly sliced
• 1/2 cup green bell peppers (2x1x1/4 inch) or 1/2 cup red pepper, strips (2x1x1/4 inch)
• 1/4 cup old el paso thick 'n chunky salsa
• 2 cups shredded monterey jack and cheddar cheese blend (8 oz)
• 1 egg , beaten

Recipe

• 1 heat oven to 375°f.
• 2 spray large cookie sheet with cooking spray.
• 3 unroll dough onto cookie sheet; press to 8x12 inches.
• 4 in 10-inch skillet, heat oil over medium-high heat.
• 5 add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
• 6 add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
• 7 spoon chicken mixture in 4-inch strip lengthwise down center of dough. top with salsa; sprinkle with cheese.
• 8 with scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
• 9 alternately cross strips over filling; press edges to seal.
• 10 brush with egg .
• 11 bake 20 to 25 minutes or until deep golden brown.
• 12 cool 5 minutes.
• 13 cut crosswise into slices.