Chef Roger Frigon from Savory Suppers is back with another tasty recipe that can be prepped ahead of time. This time it’s a fancy-looking braided bread! You can cook it right away for dinner or freeze it to have a meal ready to go in the oven.
Chicken and Broccoli Braid
INGREDIENTS: 1-19oz Pizza Dough, Thawed, 2 Cups Diced Cooked Chicken, 1 Cup Chopped Broccoli, 1/2 Cup Chopped Peppers, 1/2 Teaspoon Minced Garlic, 1/2 Cup Light Mayo, 1 Cup Shredded Cheddar Cheese, 1 Teaspoon Dried Dill Weed, 1/2 Teaspoon Sea Salt, 1 Cup Marinara Sauce (if Desired) for serving
DIRECTIONS: Preheat oven to 375 degrees. Combine all ingredients, except Dough and Sauce, for filling and mix well. Split dough ball into 2 equal pieces. On a floured surface, stretch each half into a 10″ x 6″ rectangle. Divide 1/2 of filling onto each rectangle, leaving a small margin on each side. Make slits in the dough approx. 1 inch apart. Make sure there is the same number of slits on each side. To make the braid: Bring top section of dough over filling. Using the strips cross dough on top of filling, alternating from side to side for braided appearance. Make sure to cross strips in center to hold in the filling. Bring the bottom section up and seal bottom of braid with last strips. Transfer to a baking sheet sprayed with cooking spray. Spray top of braid, also. Bake un-covered for 25-30 minutes until evenly browned. Slice and serve with Marinara for dipping, if desired. If freezing, spray parchment paper with cooking spray, spray top of braid, also. Wrap braid in paper and then in foil and freeze. To cook: Thaw completely. Un-wrap braid from Foil. Open the top of parchment to expose top of Braid. Place on baking sheet and bake according to directions.