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Savory Chicken Vegetable Strudel

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“A good way to sneak vegetables into a dish that looks fancy without the fuss and tastes good.”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 2 cups diced cooked chicken
  • 12 cup shredded carrot
  • 12 cup finely chopped fresh broccoli
  • 13 cup finely chopped sweet red pepper
  • 1 cup shredded sharp cheddar cheese
  • 12 cup mayonnaise
  • 2 cloves garlic, minced
  • 12 teaspoon dill weed
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • 1 egg white, beaten
  • 2 tablespoons slivered almonds

Directions

  1. In a bowl, combine the first 10 ingredients; mix well.
  2. Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 in x 12 inch rectangle (dough will hang over edges of pan).
  3. Spread filling lengthwise down the center of dough.
  4. On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center.
  5. Starting at one end, alternate strips, twisting twice and laying at an angle across filling.
  6. Seal ends.
  7. Brush dough with egg white; sprinkle with almonds.
  8. Bake at 375 F.
  9. for 30 to 35 minutes or until golden brown.
  10. Cut into slices; serve warm; Yield: 12 servings.
  11. Country Woman.

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