Chicken Puff Bravo Recipe
Chicken puff bravo is a chicken and spinach bake with dough top crust. Made with a egg, spinach and chicken mix, the chicken puff bravo has mushrooms, pepper to it too. Spiced with garlic salt, sour cream and baked with trinagle shaped dough pieces as topping, the chicken puff bravo is savory, filling and hearty!
Ingredients
| 3/4 lb. Mexican Pasteurized Process Cheese Spread with Jalapeno Pepper, cubed | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| Garlic salt | 1/4 Teaspoon | |
| Eggs | 2 , separated | |
| 2 10-oz. pkgs. frozen chopped spinach, thawed, well-drained | ||
| Cooked chicken | 3 Cup (16 tbs), chopped | |
| 1/4 cup chopped red or green pepper | ||
| Sliced mushrooms | 1 4 Ounce, drained | |
| 2 8-oz. cans Refrigerated Quick Crescent Dinner Roils | ||
Directions
In 3-quart saucepan, combine process cheese spread, sour cream and garlic salt; stir over low heat until process cheese spread is melted.
Remove from heat.
Beat egg yolks thoroughly; reserve 1 tablespoon for glaze.
Gradually stir remaining egg yolks into cheese mixture.
Cool.
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.
Remove from heat.
Beat egg yolks thoroughly; reserve 1 tablespoon for glaze.
Gradually stir remaining egg yolks into cheese mixture.
Cool.
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.
Chef
