Watcha Cookin'

The other day I was watching 
From the Kitchens Of...
On the cooking channel and the episode was about 
Pillsbury - Everyday
This recipe caught my eye

Chicken Fajita Crescent Braid

(Recipe from Pillsbury.com) INGREDIENTS1 (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet1 tablespoon vegetable oil2 small boneless skinless chicken Breast, cut into 1x1/2x1/2-inch strips1 teaspoon chili powder1/4 teaspoon salt1 garlic clove, finely chopped1 small onion, thinly sliced1/2 cup green peppers strips (2x1x1/4 inch) or 1/2 cup red pepper strips (2x1x1/4 inch)1/4 cup old el paso thick 'n chunky salsa2 cups shredded monterey jack and cheddar blend  (8 oz)1 egg white, beaten
Directions:
Heat oven to 375°F.
Spray large cookie sheet with cooking spray.
Unroll dough onto cookie sheet; press to 8x12 inches.
In 10-inch skillet, heat oil over medium-high heat.Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
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.
Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese.
With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
Alternately cross strips over filling; press edges to seal.
Brush with egg white.
Bake 20 to 25 minutes or until deep golden brown.
Cool 5 minutes.
Cut crosswise into slices.
**My son also loved the Crescent pizza pockets from the same episode**