Savory Chicken Vegetable Strudel

Olha's Note:

A good way to sneak vegetables into a dish that looks fancy without the fuss and tastes good.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 12

• 2 cups diced cooked chicken
• ½ cup shredded carrot
• ½ cup finely chopped fresh broccoli
• 1⁄3; cup finely chopped sweet red pepper
• 1 cup shredded sharp cheddar cheese
• ½ cup mayonnaise
• 2 cloves garlic , minced
• ½ teaspoon dill weed
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 (8 ounce) packages refrigerated crescent dinner rolls
• 1 egg white , beaten
• 2 tablespoons slivered almonds

Directions:

1. In a bowl, combine the first 10 ingredients; mix well.
2. Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 in x 12 inch rectangle (dough will hang over edges of pan).
3. Spread filling lengthwise down the center of dough.
4. On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center.
5. Starting at one end, alternate strips, twisting twice and laying at an angle across filling.
6. Seal ends.
7. Brush dough with egg white; sprinkle with almonds.
8. Bake at 375 F.
9. for 30 to 35 minutes or until golden brown.
10. Cut into slices; serve warm; Yield: 12 servings.
11. Country Woman.

Reviews

[joannest]

I thought this was great. The veggies made it very flavorfull and it was a great way to hide them!

[Janine Smith]

I made this last night for my family. I used purchased Puff Pastry sheets instead of the dinner rolls as that is what I had in my freezer. It worked very well and was delicious. Thanks!