Description
This Chicken Fajita Crescent Braid is a delicious and visually appealing savory pastry perfect for dinner or a party appetizer. Tender strips of seasoned chicken, sautéed with colorful bell peppers and onions, are wrapped in flaky crescent dough with salsa and a cheesy blend. The braid is baked to golden perfection and sliced into servings for a flavorful, satisfying meal.
Ingredients
Scale
Dough
- 1 can (8 oz) Pillsbury™ refrigerated Original Crescent Dough Sheet
Chicken Filling
- 1 tablespoon vegetable oil
- 2 small boneless skinless chicken breasts, cut into 1×1/2×1/2-inch strips
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 clove garlic, finely chopped
- 1 small onion, thinly sliced
- 1/2 cup green or red bell pepper strips (2x1x1/4 inch)
- 1/4 cup salsa
- 2 cups shredded cheddar-Monterey Jack cheese blend (8 oz)
Finishing
- 1 egg white, beaten
Instructions
- Preheat and prepare dough: Preheat your oven to 375°F and spray a large cookie sheet with cooking spray. Unroll the crescent dough sheet onto the prepared cookie sheet and press it into an 8×12 inch rectangle to form the base for the braid.
- Cook chicken and vegetables: Heat the vegetable oil in a 10-inch skillet over medium-high heat. Add the chicken strips along with chili powder, salt, and chopped garlic. Cook for 3 to 5 minutes, stirring occasionally, until the chicken is lightly browned. Add the sliced onion and bell pepper strips and cook for another 2 to 3 minutes until the chicken is cooked through and the vegetables are crisp-tender.
- Assemble the braid: Spoon the cooked chicken mixture lengthwise down the center of the dough in a 4-inch wide strip. Spread the salsa evenly over the chicken filling, then sprinkle the shredded cheddar-Monterey Jack cheese blend on top. Using scissors or a sharp knife, cut 1-inch apart slices along the long sides of the dough within 1/2 inch of the filling. Fold the strips alternately over the filling to create the braided effect, then press the edges together to seal the braid. Brush the braided dough with the beaten egg white to give it a beautiful golden finish when baked.
- Bake and serve: Bake the crescent braid in the preheated oven for 20 to 25 minutes or until it is deep golden brown. Let it cool for 5 minutes before cutting it crosswise into slices. Serve warm for a delicious and hearty meal.
Notes
- You can substitute shredded mozzarella or pepper jack cheese for a different flavor profile.
- Add sliced jalapeños for extra heat if desired.
- Make sure not to overfill the dough to prevent leaking during baking.
- This dish pairs well with guacamole, sour cream, or a simple side salad.
- Leftovers can be refrigerated and reheated in the oven to retain crispness.
