greek chicken croissant braid

Late last Fall a ton of crescent roll 'braid' recipes were floating around the Pinterest world. Although recipes like pizza and broccoli cheddar braids were causing me to drool, they just weren't quite what I was looking for. And then it hit me - take this simple semi-homemade concept and make it Greek. Who doesn't love Greek? Thankfully this recipe turned out to be a whole lot of trial with very little error. I've tweaked it to my idea of perfection and here it is: a Greek Chicken Croissant Braid.

Greek Chicken Croissant Braid

Ingredients:

1 can Pillsbury Recipe Creations Crescent Dough Sheet
1 cup cubed rotisserie chicken
1 package frozen spinach, thawed, water squeezed out
1 cup crumbled feta
1 small container plain greek yogurt
1 egg yolk, beaten

Preparation:

1. Preheat oven to 365 degrees Fahrenheit. Line baking sheet with aluminum foil or silicone mat. 
2. Mix together chicken, spinach, feta and yogurt and set aside. 
3. Lay crescent dough sheet in the middle of your baking sheet. Spoon mixture down the middle, lengthwise.
4. Cut strips perpendicular to the filling about one inch apart. Starting at one end, fold strips towards center, alternating from side to side to form a braid. 
5. Brush with egg wash and bake for 30 minutes until golden brown. Enjoy!