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Chicken Puff Bravo Recipe
|Mexican pasteurized process cheese spread||3⁄4 Pound, cubed (With Jalapeno Pepper)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Eggs||2 , separated|
|Frozen chopped spinach||20 Ounce, thawed and drained (2 Package)|
|Chopped cooked chicken||3 Cup (48 tbs)|
|Chopped pepper||1⁄4 Cup (4 tbs) (Red/Green)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Refrigerated quick crescent dinner roils||16 Ounce (Two 8 Ounce Cans)|
Serving size: Complete recipe
Calories 3824 Calories from Fat 1707
% Daily Value*
Total Fat 193 g296.5%
Saturated Fat 91.5 g457.7%
Trans Fat 10.1 g
Cholesterol 840 mg280%
Sodium 7639 mg318.3%
Total Carbohydrates 284 g94.5%
Dietary Fiber 23.2 g92.8%
Sugars 90.2 g
Protein 246 g492.6%
Vitamin A 1142% Vitamin C 317.2%
Calcium 386.4% Iron 162.2%
*Based on a 2000 Calorie diet
Remove from heat.
Beat egg yolks thoroughly; reserve 1 tablespoon for glaze.
Gradually stir remaining egg yolks into cheese mixture.
Beat egg whites until stiff peaks form; fold into cheese mixture.
Add remaining ingredients except dough; mix lightly.
Unroll one can dough; press onto bottom and sides of greased 12-inch ovenproof skillet, pressing perforations together to seal.
Spread spinach mixture over dough.
Unroll second can dough; separate into eight triangles.
Loosely twist each triangle at pointed end.
Arrange dough triangles on spinach mixture, pointed ends towards center.
Seal outer edges to crust.
Brush dough with reserved egg yolk.
Bake at 375°, 35 to 40 minutes or until egg mixture is set.