Thursday, September 29, 2011
Broccoli Chicken Halloween Snake
(Recipe adapted from my friend, Amy's, Broccoli Chicken Braid; snake adapted from divinedinnerparty.com)
2 C. cooked chicken, chopped (about 3 cooked chicken breasts)
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
2 cloves garlic, pressed
1 C. Cheddar cheese, shredded
1/2 C. mayonnaise
1 tsp. dill weed
1/2 tsp. rosemary
1/2 tsp. paprika
1/4 tsp. salt
1 recipe bread stick dough (or use 2 - 8 oz. pkg. refrigerated crescent rolls)
2-3 egg yolks, lightly beaten
2 pimento-stuffed green olives or green pepper
Prepare bread dough. Preheat oven to 375ºF. Grease cookie sheet.
While dough is rising, mix chicken, broccoli, red bell pepper, garlic, cheese, mayonnaise, and seasonings in a bowl. Use part of the red pepper to make a snake tongue.
Roll out dough into 24" X 6" rectangle (about 1/4" thick). Spread filling evenly over middle of dough, leaving 1-2" on each side. Fold both sides of the dough over the filling lengthwise. Press all sides to seal. Roll over so seam is on bottom and carefully transfer to pan, forming desired snake shape.
Mix egg yolks with desired food coloring; use pastry brush to paint and decorate the snake. Add green olives or cut green pepper for eyes and red pepper tongue to dough snake.
Bake 20-25 minutes or until golden brown.