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Chicken Fajita Crescent Braid

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“This is a great appetizer from Pillsbury.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. Spray large cookie sheet with cooking spray.
  3. Unroll dough onto cookie sheet; press to 8x12 inches.
  4. In 10-inch skillet, heat oil over medium-high heat.
  5. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
  6. 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.
  7. Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese.
  8. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
  9. Alternately cross strips over filling; press edges to seal.
  10. Brush with egg white.
  11. Bake 20 to 25 minutes or until deep golden brown.
  12. Cool 5 minutes.
  13. Cut crosswise into slices.

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