Makeup & Ipsy
Thursday, February 10, 2011
The other day I was watching
From the Kitchens Of...
On the cooking channel and the episode was about
Pillsbury - Everyday
This recipe caught my eye
Chicken Fajita Crescent Braid
(Recipe from Pillsbury.com)
Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
small boneless skinless chicken Breast
, cut into 1x1/2x1/2-inch strips
teaspoon chili powder
1 garlic clove
, finely chopped
, thinly sliced
cup green peppers
strips (2x1x1/4 inch) or
red pepper strips (2x1x1/4 inch)
old el paso thick 'n chunky salsa
shredded monterey jack and cheddar blend (8 oz)
egg white, beaten
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.
**My son also loved the
Crescent pizza pockets
from the same episode**
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