Chicken and Vegetable Strudel

If you're stumped about what to make for New Year's, look no further than this delicious strudel. It's especially wonderful to make if you have leftover turkey or chicken, but it's so good that you don't need to wait for leftovers to make it! Chock full of veggies and chicken, this strudel makes a delicious brunch, lunch or party dish.

This is a recipe repeat. For full step by step instructions, visit the original post.

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Chicken and Vegetable Strudel

2 cups cooked, diced chicken or turkey
3/4 cup shredded carrots
1 cup finely chopped broccoli
3/4 cup finely chopped red pepper
1 cup shredded cheddar or colby jack cheese
3/4 cup mayonnaise
2 garlic cloves, minced
1/2 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1 pound bread dough
1 egg white, beaten
2 Tbsp. slivered almonds

In a bowl, combine the chicken, vegetables, mayonnaise, garlic, dill, salt and pepper. Stir well to combine.

Roll out bread dough on lightly floured surface. Transfer to a greased large baking sheet. Spoon filling lengthwise down middle of dough. Cut dough into strips from edge to filling, 1 1/2 inches apart, on both sides. Starting at one end, alternate strips, twisting and laying at an angle across filling. Seal ends.

Brush dough with egg white; sprinkle with almonds. Bake at 375 for 30-35 minutes or until golden brown. Cut into slices and serve warm. Serves 6-8 as main course; 12 as appetizer.

(May be frozen before baking or after.)