Chicken Fajita Crescent Braid

READY IN: 50mins




  • Heat oven to 375°F.
  • Spray large cookie sheet with cooking spray.
  • Unroll dough onto cookie sheet; press to 8x12 inches.
  • In 10-inch skillet, heat oil over medium-high heat.
  • Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
  • 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.
  • Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese.
  • With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
  • Alternately cross strips over filling; press edges to seal.
  • Brush with egg white.
  • Bake 20 to 25 minutes or until deep golden brown.
  • Cool 5 minutes.
  • Cut crosswise into slices.