Chicken Fajita Crescent Braid

• 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

1. Heat oven to 375u0b0F.
2. Spray large cookie sheet with cooking spray.
3. Unroll dough onto cookie sheet; press to 8x12 inches.
4. In 10-inch skillet, heat oil over medium-high heat.
5. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
6. 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.
7. Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese.
8. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
9. Alternately cross strips over filling; press edges to seal.
10. Brush with egg white.
11. Bake 20 to 25 minutes or until deep golden brown.
12. Cool 5 minutes.
13. Cut crosswise into slices.

crescent, vegetable oil, chicken breasts, chili powder, salt, garlic, onion, green bell peppers, salsa, shredded monterey, egg

Taken from www.food.com/recipe/chicken-fajita-crescent-braid-352481 (may not work)