Cheesy Chicken and Broccoli Braid

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 cups Broccoli
  • 1/2 tsp Garlic powder

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups Flour
  • 1/4 tsp Pepper
  • 1 1/2 tsp Salt
  • 1 Sea salt
  • 2 tsp Sugar
  • 2 1/4 tsp Yeast

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Cheese
  • 8 oz Cream cheese

• Liquids

  • 1 1/8 cup Water

Found on lilluna.com

Ingredients

• 2¼ teaspoons yeast
• 1 cup warm water
• 2 teaspoons sugar
• 2 - 2½ cups flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 8 ounces cream cheese, softened
• 2 cups diced cooked chicken
• 2 cups broccoli, steamed and cooled, and chopped
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup shredded cheese, divided
• 1 egg
• 1 teaspoon water
• sea salt

Directions

• In a medium bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with the sugar. Allow to sit 5 minutes, or until bubbly. Mix in two cups of flour, the salt, and the olive oil to form a smooth dough. Add additional flour as needed to reach a dough consistency that is slightly tacky to the touch but not overly sticky. Let the dough rise in a greased bowl for 30 minutes.
• While the dough is rising, preheat the oven to 350. Mix together the cream cheese, chicken, broccoli, garlic powder, salt, pepper, and ½ cup cheese.
• When the dough has risen, gently punch it down and then roll it out on a piece of parchment paper or silpat to a rough rectangle that is approximately 15 by 20 inches (it does not need to be perfect!).
• Spread the chicken and broccoli mixture down the middle of the dough, then sprinkle with the remaining ½ cup of cheese. Using a pizza cutter or sharp knife, cut one inch strips at a diagonal from the outside of the rectangle to the filling in the center. Fold the strips of the dough over the filling, alternating sides to make a braid pattern. When you get to the end of the braid, tuck the ends in.
• Carefully move the parchment or silpat to a baking sheet. Beat the egg lightly with the water and brush the egg mixture over the braid. Sprinkle lightly with sea salt.
• Bake 25-30 minutes, or until light golden brown. Serve warm.