Chicken & Cheddar Mummy Braid
1 medium sweet red pepper
1 large garlic clove
2 cups chopped cooked chicken
1 cup (4 ounces) shredded sharp cheddar cheese
3/4 cup frozen peas
1/2 cup mayonnaise
1/2 teaspoon dried thyme
1/4 teaspoon salt
2 tubes (8 ounces each) refrigerated crescent rolls
1 large egg white, lightly beaten
Preheat oven to 375°. For mummy eyes, cut two 1-in. circles and two 1/4-in. circles from pepper; chop remaining pepper for filling. Cut garlic crosswise into slices. Reserve two center slices for eyes; mince remaining garlic for filling.
Place chopped pepper and minced garlic in a bowl. Stir in chicken, cheese, peas, mayonnaise and seasonings.
Unroll both tubes of crescent dough onto a lightly floured 15×12-in. sheet of parchment paper. Press dough into a 15×12-in. rectangle, pressing perforations to seal. Spoon filling lengthwise down center third of rectangle.
On each long side, cut eight strips, about 3-1/2 in. into the center. Fold one strip from each side over filling, twisting each strip once. Repeat with remaining strips, leaving an opening at one end for mummy’s face. Transfer to a 15x10x1-in. pan.
For eyes, alternately stack pepper and garlic pieces and place in opening. Brush egg white over dough. Bake until golden brown and filling is heated through, 25-28 minutes. Yield: 12 servings.
Originally published as Chicken & Cheddar Mummy Braid in Taste of Home’s Holiday & Celebrations Cookbook Annual 2017, p241
I’ve been making this simple recipe for many years — it’s a favorite for baby showers, birthdays…any time family and friends gather! —Lily Rose, Ogden, Utah