Chicken Fajita Crescent Braid

• (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet1 tablespoon
• vegetable oil↗1 tablespoon
• small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips↗2
• chili powder↗1 teaspoon
• salt↗1⁄4 teaspoon
• garlic clove, finely chopped↗1
• small onion, thinly sliced↗1
• cup green bell peppers (2x1x1/4 inch) or 1/2 cup red pepper, strips (2x1x1/4 inch)↗1⁄2 cup
• cup old el paso thick 'n chunky salsa1⁄4 cup
• cups shredded monterey jack and cheddar cheese blend (8 oz)2 cups
• egg white, beaten1

Step-by-step instructions

1. 1

   Heat oven to 375°F.

2. 2

   Spray large cookie sheet with cooking spray.

3. 3

   Unroll dough onto cookie sheet; press to 8x12 inches.

4. 4

   In 10-inch skillet, heat oil over medium-high heat.

5. 5

   Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.

6. 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. 7

   Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese.

8. 8

   With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.

9. 9

   Alternately cross strips over filling; press edges to seal.

10. 10

    Brush with egg white.

11. 11

    Bake 20 to 25 minutes or until deep golden brown.

12. 12

    Cool 5 minutes.

13. 13

    Cut crosswise into slices.