BBQ Chicken or Pork Braid

Ingredients

• 1 medium granny smith apple, peeled, thinly sliced
• 1 small sweet onion, thinly sliced
• 1 1/2 tablespoons packed brown sugar

• 1 (13 7/8 ounce) can refrigerated classic prepared pizza crust
• 1 cup refrigerated honey hickory barbecue sauce with shredded chicken (from 18-oz. container)
• 4 slices sharp cheddar cheese
• 1 egg white, beaten

Directions

1. 1

   Heat oven to 425°F; spray large cookie sheet and 10-inch nonstick skillet with cooking spray. Add apple and onion to skillet; cook over medium heat, stirring occasionally, until apple is tender and onion is translucent. Stir in brown sugar. Cook and stir an additional 2 minutes. Remove from heat.

2. 2

   Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Place provolone cheese slices in 5-inch-wide strip down center of dough. Spoon barbecue sauce with shredded chicken over cheese. Layer apple-onion mixture over chicken. Arrange Cheddar cheese blend slices evenly over apple-onion mixture.

3. 3

   With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush beaten egg white over top.

4. 4

   Bake at 425°F for 11 to 15 minutes or until crust is deep golden brown. Let stand 5 minutes before serving. Remove from cookie sheet; cut into crosswise slices.