BBQ Chicken Braid

Many years ago, I made the "Tuna-Cheese Twist" which is listed in my old Bisquick booklet. It was successful, but with room for improvement. This is the adapted/re-made recipe. Bob over at Cooking Stuff has done some similar items: Stuffed Bread Braid and Cheesy Chicken Bacon Broccoli Braid.

BBQ Chicken Braid

filling:
2 cans white meat chicken (I think I used 2 cans, I can't recall now!)
1/4 c. BBQ sauce
1/2 c. shredded cheese

dough:
2 c. Bisquick
1/2 c. cold water


1. Heat oven to 425°.
2. In a small bowl, mix chicken and BBQ sauce; break up chunks of chicken with a fork while mixing.

3. Stir in cheese; mix well. Add more BBQ sauce, if you think it needs it. I was just eyeballing it, myself.

4. In separate bowl, mix Bisquick with water. Beat by hand until a nice dough forms.

5. Roll out into a rectangle, place on cookie sheet. Make cuts on the long side of the dough to form flaps which will get folded over the filling. (sorry, my camera was giving me hell, so I missed some steps in this process!)

6. Spoon filling onto middle of the dough, then fold dough up over filling.

7. Optional: Brush with 1 egg mixed with 1 T. warm water.

8. Bake until dough/crust is lightly browned, about 15 to 20 minutes.

Ooey-gooey!!! Mmmmm!!!

9. Allow it to cool slightly for 5 minutes before slicing and serving.




NOTES:
I would actually change only one thing: I'd use sliced cheese and put it on the dough before the filling, so that the chicken-BBQ mixture wasn't so extremely gooey. Not that gooey is bad, but it was messy.



My old Bisquick container that I've had since...the beginning of time, I think! Got it from the Betty Crocker Catalog a looooong time ago. I wonder if you can still buy these? Made the suggestion to Bob's Red Mill that they ought to have branded canister containers like this one.