Chicken Cordon Bleu Braid

     Chicken Cordon Bleu is one of those things I see at restaurants, but I have never actually tried. I don't know if it's because I didn't really know what it was, or if I was afraid I wouldn't like it. When I saw this recipe in a Pillsbury Halloween periodical (you know the ones they suck you into buying near the cash registers?), I thought I might give it a try. Now I have to warn you, I learned from looking up other recipes for the "real" chicken cordon bleu, this is a very simplified version...and I didn't have to mess with raw meat, which in my book makes it a winner.  We loved it! I was pleasantly surprised at how well the flavors blended together, and now I feel like I have been missing out all these years.
      Miss E loved that she got to help make it. She's two, so that should tell you how easy this is to make. She helped use the baby roller, spread the cream cheese and layer on the toppings. The original recipe called for a jar of roasted red peppers, but we left those off. It just didn't seem right to put it inside the braid.

1 can refrigerated pizza crust
garden vegetable cream cheese spread
4 oz deli ham (We used black forest)
6 oz deli chicken
4 slices provolone cheese
1 egg
Parmesan cheese

• Heat the oven to 400* and spray a cookie sheet with cooking spray. Unroll dough onto cookie sheet, stretch the dough into an 11x14 rectangle.
• Spread the cream cheese in a wide strip down the center of the dough.
• Alternate ham and chicken on top of the cream cheese. Top with cheese.
• Using a pizza cutter or knife, make slits at an angle about one inch apart down the sides of the dough. To form braid, alternately cross strips over filling, folding up the bottom and the top before crossing the end strips over (to keep filling from spilling out)
• In a small bowl, beat egg and brush over dough. Sprinkle Parmesan cheese on top.
• Bake 15-20 minutes or until deep golden brown. 
• Cut into slices to serve.