BBQ Chicken or Pork Braid

JB's Girl's Note:

This is really really good. It is so easy but looks and tastes like you really know what your doing in the kitchen. Perfect to take for get togethers or a nice pizza alternative. You can use any kind of cheese you like, but I prefer cheddar.

• Total Time: 35 mins
• Prep Time: 35 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 medium granny smith apple , peeled, thinly sliced
• 1 small sweet onion , thinly sliced
• 1 ½ tablespoons packed brown sugar
• 1 (14 ounce) can refrigerated classic prepared pizza crust
• 1 cup refrigerated honey hickory barbecue sauce with shredded chicken (from 18-oz. container)
• 4 slices sharp cheddar cheese
• 1 egg white , beaten

Directions:

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.

Reviews

[Chef Jean]

This was a really nice presentation and easy to make. I made my own whole wheat pizza dough to use which worked out great. I think I would haev like to use my own BBQ chicken or pork though. I felt like the pre made stuff over powered the onions and apples, but that is just an opinion. Overall a great recipe that is a nice change form the usual :) Made for PAC fall 09.