Tasty Tuesday!!

BBQ Chicken Braid

INGREDIENTS

1 medium Granny Smith apple, peeled, thinly sliced

1 small sweet onion, thinly sliced

1 1/2 tablespoons packed brown sugar

1 (13.8-oz.) can refrigerated classic pizza crust

4 (1-oz.) slices provolone cheese, each cut into quarters

1/2 cup honey hickory barbecue sauce

1 cup shredded chicken

4 oz. marbled mild Cheddar and white Cheddar cheese blend, cut into 12 slices

1 egg white, beaten

DIRECTIONS

1. Heat oven to 425°F. Spray large cookie sheet and 10-inch nonstick skillet with cooking spray. Add apple and onion to skillet; cook over medium heat, stirring occasionally, until apple is tender and onion is translucent. Stir in brown sugar. Cook and stir an additional 2 minutes. Remove from heat.

2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Place provolone cheese slices in 5-inch-wide strip down center of dough. Spoon barbecue sauce with shredded chicken over cheese. Layer apple-onion mixture over chicken. Arrange Cheddar cheese blend slices evenly over apple-onion mixture.

3. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush beaten egg white over top.

4. Bake at 425°F. for 11 to 15 minutes or until crust is deep golden brown. Let stand 5 minutes before serving. Remove from cookie sheet; cut into crosswise slices.