Chicken & Kale Braid

→ SERVES 8

Prep Time: Total Time: 5 mins 30 mins

4 oz. (125 g) cream cheese, room temperature

2 cups (500 mL) cooked chicken, shredded or chopped

2 cups (500 mL) kale, chopped

4 oz. (125 g) Parmesan cheese, coarsely grated (1 cup/250 mL)

½ cup (125 mL) jarred roasted red peppers, drained and chopped

2 tsp (10 mL) Garlic & Herb Rub

¼ tsp (1 mL) salt

2 pkgs (8 oz./250 g each) crescent rolls (see cook’s tip)

1 egg

1 tsp (5 mL) white sesame seeds

1. Preheat the oven to 375°F (190°C).

2. Break up the cream cheese in a large bowl with a spatula. Add the chicken, kale, Parmesan, red peppers, rub, and salt. Mix until combined.

3. Cover the bottom of the Stone Bar Pan with the dough and press to seal. Add the filling evenly over the middle of the dough, leaving 1” (2.5 cm) from the short sides of the dough and 3” (7.5 cm) from the long sides bare.

4. Cut strips on each long side, about 1” (2.5 cm) apart using kitchen shears. To braid, lift two opposite strips of dough up, twist once, then pinch both strips together and continue until you form a braid, making sure not to make the braid too tight. Fold and tuck the ends up to seal.

5. Whisk the egg and brush over the dough. Sprinkle with the sesame seeds. Bake until deep golden brown, about 22–25 minutes.

Cook’s Tip

Keep those crescent rolls in the fridge until you’re ready to start cooking. If the dough warms up, it’ll get sticky and hard to handle. No fun.