BBQ Chicken Braid
Ingredients
1 Medium Granny Smith Apple, peeled & thinly sliced
1 Small sweet onion, thinly sliced
1 1/2 Tbsp packed brown sugar
4 slices Provolone cheese, each cut into quarters
1 Cup BBQ sauce
18 oz Can of shredded chicken
4 oz Cheddar cheese cut into 12 slices
1 Egg white, beaten
2 (8 oz) cans of crescent dinner rolls
Preparation
Prep: Preheat oven to 375. Spray large cookie sheet and a large skillet with cooking spray
Add apple and onion to skillet and cook over medium heat, stirring occasionally until the apple is tender and onion is translucent.
Stir in brown sugar. Cook and stir for 2 minutes and remove from heat.
Combine chicken with barbeque sauce in a small bowl and set aside.
Unroll both cans of dough. Place dough with the long sides together on the prepared cookie sheet, forming a 15 inch rectangle. Press the perforations to seal.
Lay provolone cheese in the center of your dough. Spoon BBQ chicken mixture on top. Layer apple-onion mixture over the chicken. Arrange cheddar cheese slices evenly on top.
Make cuts 1 1/2 inches apart on the long sides of the dough. These cuts should be within a 1/2 inch of the filling.
Twisting each strip once, alternate crossing the strips over the filling. Tuck the short ends under and press to seal.
Brush with egg white, and bake for 28 - 33 minutes until deep golden brown. Let it cool slightly before serving.
