Spinach and Chicken Puff Pastry Braid

I had some spinach left over from my catering job last weekend and was in the mood to make one of the braids I used to do. I first learned about this method when I was selling Pampered Chef years ago. They used crescent roll dough, but when I had my restaurant, I did the same basic thing, but with puff pastry dough since we had it on hand for our strudels. I used purchased dough. Didn't want to take the time or effort to make it from scratch.

I tried to take lots of pictures so you can see the process for those of you who like detailed tutorials. :)

Spinach and Chicken Puff Pastry Braid

1 pkg. frozen puff pastry ( I used Pepperidge Farm brand)
3 boneless skinless chicken breasts
1 cup fresh spinach, chopped
1/4 cup thinly sliced red onion
1/4 cup diced green pepper
1/4 cup diced tomato
1/4 cup sour cream
1 - 2 cups shredded cheese (I used cheddar)

• Thaw the puff pastry.
• Boil the chicken breasts. Cool slightly, then shred.
• Take one of the puff pastry sheets and place on baking sheet dusted with a little flour.
• Roll out into a rectangle.
• Sprinkle half the cheese over center section of the pastry.
• Top with the veggies and dot with the sour cream.
• Sprinkle the remaining cheese (to taste) over the veggies.

braiding method

• Make slits from the long edges up to the filling.
• Begin braiding by bringing one strip over center of filling, then alternate with the opposite strip.
• Repeat until the entire filling is covered .
• Tuck ends in and under.

• Sprinkle with a little more cheese if desired. I don't think you can ever have too much cheese. lol

Before baking

                                                                                                                                                     
Bake in preheated oven at 375 for 35-45 minutes or until crust is golden and filling is bubbly.

filling covers most of surface

Here is another way of forming this meal.
Instead of a braid, cover the entire pastry with the filling (same amounts).
Starting at the long edge, roll up as you would for cinnamon rolls.
Tuck the ends in and under.
Finish as with the braid.

This method is not quite as pretty as the braid, but it is less fuss if you are into quick and easy.

not as pretty as the braid :)

Experiment with changing the meat, cheeses and veggies in this recipe to fit whatever you have in the fridge and what you mood is.
I've used broccoli finely chopped, ham, pepper jack cheese, Parmesan, red peppers, sun dried tomatoes etc.
Options are as endless as your imagination.

I often have brought one of the braids to a church potluck.
I am always amazed how people oooh and ahhhh over this dish.
Presentation is everything ladies! (and gents, lol)
This doesn't take any longer to assemble than a regular casserole, yet it appears "fancy".

Another option for forming dough is to make the roll, then form into a circle on a round pizza pan.
You can bake as is, or make slits along the top with a sharp knife or kitchen sheers. This allows the filling to show thru the top after baking and is more visually pleasing than a plain roll.

Have fun!!