Chicken Fajita Crescent Braid - cooking recipe

Ingredients

1 (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1 tablespoon vegetable oil
2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
1 teaspoon chili powder
1/4 teaspoon salt
1 garlic clove, finely chopped
1 small onion, thinly sliced
1/2 cup green bell peppers (2x1x1/4 inch) or 1/2 cup red pepper, strips (2x1x1/4 inch)
1/4 cup old el paso thick 'n chunky salsa
2 cups shredded monterey jack and cheddar cheese blend (8 oz)
1 egg white, beaten

Preparation

Heat oven to 375\u00b0F.
Spray large cookie sheet with cooking spray.
Unroll dough onto cookie sheet; press to 8x12 inches.
In 10-inch skillet, heat oil over medium-high heat.
Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
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.
Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese.
With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
Alternately cross strips over filling; press edges to seal.
Brush with egg white.
Bake 20 to 25 minutes or until deep golden brown.
Cool 5 minutes.
Cut crosswise into slices.