BBQ Chicken Braid

A very popular meal around my house is soft roll or bread dough rolled out and filled with simple ingredients (usually diced ham and cheese) and then braided together and baked. It is simple, filling and a unique way to change up the old grilled ham and cheese sandwich appearance.

In an effort to be creative with what I usually stuff inside the braided bread, I decided to make a simple variation on BBQ Chicken Pizza and make a bread braid out of it. Since we’ve been salivating over this new BBQ sauce, what better way to put it to use? An easy, filling, delicious meal that my kids love to help with. This particular version turned out fantastic! How can you go wrong with melted cheese, tender chicken, spicy red onions and tangy barbecue sauce all wrapped up in chewy, soft bread?

I’ve included pictures below the recipe for a quick how-to on cutting the dough strips and braiding the bread. I promise it’s easy!

BBQ Chicken Braid

Two Years Ago: Mango Lassi

BBQ Chicken Braid

Yield: Makes 2 large braids

BBQ Chicken Braid

Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference – simply add more or less to your liking.


  • 1 recipe French Bread Rolls
  • 2 cups shredded, cooked chicken
  • 1 red onion, sliced into thin half moons
  • 1 1/2 cups barbecue sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese


  1. Preheat the oven to 400 degrees.
  2. After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
  3. Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
  4. Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.

Recipe Source: My Kitchen Cafe

Braid How-To
With one half of the french bread roll recipe, flatten or roll the dough out to about 11X17 inches. I roll it out directly on my silpat baking mat for easy measuring and then transferring to a rimmed baking sheet. If you don’t have a silpat liner, use parchment paper or press the dough directly onto a lightly greased rimmed baking sheet.

After the dough is rolled out, start cutting strips along each side, leaving a wide strip, about 3-inches across, in the middle. I use my pizza cutter to speed through this step.

After the strips have been cut, layer all of the ingredients down the center strip and start braiding by folding alternate strips across and pressing them down to stick.

As you get to the end, you’ll likely be wondering how to finish this whole thing up.

Keep braiding like normal until you have two final strips extending one from each side.

Fold one side over and press it into the other strip.

Grab the final extending strip and bring it over to lay across the bottom of the braid and gently press it into the dough on the other side. It won’t look perfect, but that’s ok.

Then, using your fingers, pinch the dough together to seal the long seam at the bottom of the braid and any other small seams you may see. It may look a bit lumpy but I promise you won’t care once it is baked to golden perfection.

Finally, pick up the silpat or parchment paper and transfer it to the baking sheet. Ready to bake!

100 Responses to BBQ Chicken Braid

  1. Jenny says:

    Thank you! Just made it this evening, and the only step I added was to brush water along the tips of the braids, so they would stick when I fold them over. Work marvelously. To brown the top; brushing it with egg white/water mixture helps a lot.

  2. angie mitolo says:

    YOU ROCK! I made this for three families last night. I had two raving texts this morning, my son informed me that his buddies loved his lunch. My own family finsihed a roll last night. Yep, this is going into my binder of recipes:)

  3. Andreya says:

    This meal is 100% fabulous!

  4. Kristyn says:

    I’ve been wanting to try this for awhile but was in the middle of a move and just got around to it. I’m living in a foreign country and accidentally used baking powder instead of yeast (need to learn the language) and it still tasted good! Can’t wait to try it again with real yeast! My 4 year old son said thank you for making this yummy food 3 or 4 times throughout the dinner. I say that’s a success! Thanks for always having delicious recipes on your blog.

  5. Hannah says:

    A little late to the party, but this sounds so yummy! I make a similiar bacon cheeseburger braid (ground beef, ketchup, mustard, relish, bacon, and cheese) but I am definitely making the BBQ chicken version this weekend! Thank you for the idea 🙂

  6. Mango Mama says:

    Made this today using All Recipes Irresistible Whole Wheat Challah dough instead of the French bread dough… I baked chicken thighs with thyme, salt and pepper before shredding and used homemade barbeque sauce with extra garlic, ginger and onions…was delicious! (I used 2/3 of the Whole Wheat Challah dough in the Chicken Braid and 1/3 shaped and baked into a round loaf of delicious bread— let that rise for the second time while the Braid was baking. Worked great!) Thanks for a good recipe.

  7. Lacy says:

    I’ve made this twice now. The second time for a few friends. Both times I didn’t add the onion and used Sweet Baby Ray’s BBQ sauce. It was really good both times and all our friends devoured both rolls! Thanks for the recipe!

  8. Cheryl says:

    This is coming a bit late, but I absolutely LOVE your site! I saw above that prepared french bread dough would work, but I’m wondering how a premade pizza dough would work. There’s a store by me that makes them fresh and without bad ingredients.

    • Mel says:

      Hi Cheryl – I’ve never used premade pizza dough so I’m not exactly sure but if you can get it fresh and it’s similar to a dough you would make at home, I assume it would work just fine. Good luck!

  9. Mel says:

    Lacy – anything from a green salad, to fresh fruit and veggies would be great. It’s a pretty hearty meal so I’d go light on the side dishes. I often throw cottage cheese on the table or make a fresh fruit salad.

  10. Lacy says:

    I’m going to make this later this week and was contemplating side dishes and what would go well with this particular dish. Do you have any suggestions as to what would go well with this dish?

  11. Kerri says:

    Made this tonight for dinner, and it was so so good! The bread was so soft and chewy, and it looks beautiful, but was so simple! I can’t wait to try different toppings…I think maybe a chicken parm braid is next! Thanks for the great recipe, the pics were really helpful!

  12. Carley says:

    Would this work with a prepared french bread dough from the grocery store? Our kitchen is being remodeled and most of my applicances are stored away and counterspace is limited.

  13. Lauren says:

    If you are thinking about making this recipe, do it. It’s great for numerous reasons: It’s great for entertaining, it’s a lot easier than you might think and great for presentation – oh and it’s so versatile! While eating this tonight my husband and I were already trying to think of different fillings we want to try next with it.

    For time sake, we used bottled BBQ sauce (bullseye brand) and pre made pizza dough.

    Thanks for a no-fail recipe that will be a repeater in our home

  14. Mel says:

    Michelle – yes, I definitely think one of the braids is a good-sized meal for a family of five, especially with the other things you’ll be bringing. Good luck!

  15. Mel, I am going to try this 100% from scratch (dough and BBQ sauce) and I’m a little nervous. Remember I’m in prego/path-of-least-resistance mode. But I’m thinking I might be able to take one of them to a friend, which would make it worth the effort. Do you think one of the braids is enough for a family of 5 if I made a couple of sides and dessert?

  16. Jennifer A says:

    I wasn’t sure if my family would like this or not. I showed the picture to my 9 year old and she said, “hmmm not sure. Is it Mel’s?” Yes, it is. “Then YES,” she said. On my to do list this week!

  17. Kelley says:

    Just made this dough this morning. I used 1/2 wheat flour, 1/2 white flour. What a delicious bread! It was so easy to make. 1/2 of the dough turned into a pepperoni, cheese braid (which was fabulous) and the other 1/2 became hamburger buns. You have changed my life Mel. Homemade bread for me!!!

  18. Diane says:

    Yum! I made it again and loved it even more. Possibly because my bread actually turned out this time. I LOVE that it makes two loaves, and with very little extra effort.

  19. Melanie says:

    This was very easy and everyone enjoyed! I took the 2nd one to a friend who’s moving into a new house and her family loved it! Thank you so much for sharing and thank you for showing the braid technique!

    PS – Love your name 😉 LOL!

  20. Mary Beth says:

    I made this bread as an appetizer for Easter, and it was a huge hit!! I made 2 small loaves (I had to make one without cheese for my brother) to bring to Easter dinner, and have a third at home for dinner tonight–can’t wait!

  21. Andrea says:

    Made this for dinner tonite! Wonderful! I was so proud of myself. Made the dough this morning and put it in the fridge after the first punch down. Put it together later. Yummy! We will be having this for leftovers this week. Served with a green salad.

  22. Rachel says:

    Was FABULOUS! Ate one the first night- then froze the second (unbaked) – still on the parchment, wrapped snugly in foil, on a cookie sheet to keep it flat while freezing. Then a week later, took out from freezer and defrosted in fridge, let rise a short time on counter (was nervous leaving chicken out longer on counter at room temp so didn’t rise as much as the first one)- then baked as per instructions (needed a bit more time)- but was just as good as the first time! Just discarded foil, and lifted it using the parchment I made it on/froze it with onto a baking sheet and threw in oven. Kids highly impressed and now their fav meal! Thanks!

  23. Mallory says:

    Made this tonight! Everyone loved it! Thanks so much! The best part was, I had everything on hand and made my first bread dough successfully!

    Thanks so much,

  24. Carm says:

    This is YUM-O

  25. Kathy says:

    I made this tonight! It was a huge hit. I did not braid mine though. I just made it like a Stromboli. I will be making this again and will have to try some of your other recipes. I just found your site today through I was in desperate need of something for dinner and I had all the ingredients for this! Thanks for a great recipe!

  26. Brittany says:

    We are making the BBQ chicken braid and a sloppy joe braid…… My friend and I were wondering if you could make this into a breakfast braid with eggs,bacon,sausage, and cheese… Do you think the oven would burn the eggs before the bread is finished cooking… the braids are in the oven so we don’t know how they turned out but we will let you know!!!!

  27. Liz Pike says:

    I made this tonight, Melanie and they turned out GREAT!! I changed the filling as we were having the braid WITH bbq chicken, so I stuffed one with sundried tomatoes from my own garden, pesto, feta and mozzarella; and I did the other with traditional pizza things like pepperoni, sauce, banana peppers and mozzarella.

    I have a feeling my family will refuse sandwiches as supper food anymore, they’ll want braids instead! Thanks for sharing the recipe and technique!!

  28. Tracey says:

    So how do you get your dough to be so shiny??? I love the french bread roll recipe and make it often, however, I don’t think they’re every shiny, like this braid, and your roll pictures.

    • Mel says:

      Tracey – the pictures might make the rolls/braid look more shiny than they really are, to be honest. A lot of people will brush an egg wash over their rolls/bread before baking to give it a shiny appearance but I usually don’t do that so my guess is that in “real life” they don’t look as shiny as they do in the pictures.

  29. Promise says:

    Words can’t even describe how delicious this was. I was at a friends house and she taught me how to make it. So excited to make it again for my hubby! Thank you for all your wonderful recipes 🙂

  30. […] half we didn’t eat because I had another delicious meal in mind. My friend Kelsey shared this Barbecue Chicken Braid recipe from Mel’s Kitchen Cafe with me some time ago, but I wasn’t so hot on taking […]

  31. […] Braided Bread.. Braided Bread..adapted from Mel’s Kitchen Cafe […]

  32. Melissa says:

    Made this for dinner tonight – made the dough and sauce too. It was all just so so good!!

  33. Stephanie says:

    Has anyone had success assembling the braid and freezing it? I want to have these stocked and ready to go! Thank you Mel and everyone for your suggestions!

  34. If you are going to freeze it would you do it before or after you bake it?

    • Mel says:

      Crystal – I would freeze it before baking. Then I would take it out of the freezer and let it thaw to room temperature and rise until slightly puffed (it will probably take several hours) – then bake as directed in the recipe. If you want a quicker option, you could freeze it after it has baked and then just reheat in the oven or microwave but I’m afraid it might dry out the bread that way. I’m not sure but either option is worth a try.

  35. Lee says:

    Oh, I linked to your post from my blog. I hope that is okay. ;D I think many others will like your recipes as much as I do. You have some pretty awesome “family” friendly recipes here. Thanks.

  36. Lee says:

    I love this! My family loved this too. I guess that’s what really counts. LOL It is so easy using the bread machine to make the dough . I have “stuffed” it with all kinds of different things now. Tonight, one will be your BBQ chicken and the 2nd with be pepperoni pizza for the kids. Next time, who knows, I’m thinking white sauce with shrimp, spinach and roasted garlic.

  37. Amy M says:

    I keep all my favorite recipes in a binder…you are going to have your own section pretty soon! I tried this BBQ chicken braid yesterday and loved it. I am going to make it for my freezer meal swap next month so I LOVE the idea that this dough can be prepared the day ahead. One thing I did learn is that it is MUCH easier to complete the filling and braid if the dough is on parchment paper… it also allowed me to pick up the braid halfway through cooking and place it on the pizza stone to make the bottom crispier. I will put a little more salt in the dough next time though as I thought it could use a little more zing 🙂 Thank you for another no fail recipe! I didn’t try your BBQ sauce recipe this time but I will be sure to soon.

  38. Krissie says:

    OK so this is officially my go-to recipe when I want an easy crowd-pleaser! Since then I’ve made two aubergine pesto-chicken-mushroom-roast veg braids, and another two with homemade sunblushed tomatoes, feta cheese and fresh rosemary. Perfection each time! Thank you so much!

    • Mel says:

      Krissie – I’m glad this is such a crowd pleaser! Your variations with the pesto, chicken ingredients sound amazing. And the feta and rosemary? Oh my, I wish I was at your house!

  39. Krissie says:

    Oh wow this was an absolute home run – it turned out perfectly and the whole family loved it!
    I used whole-grain mustard as a base and piled on left over roast chicken, some roasted garlic, zucchini and peppers, my favourite sun-dried tomatoes and about three different cheeses. The result was heavenly.
    I’m thinking of trying a chicken-pesto version of this tonight with some spinach…I’ll let you know how it turns out!

    • Mel says:

      Hi Krissie – yay for homerun meals! Thanks for letting me know that you liked this and let me just say that your changes to the filling sound incredible! I love the garlic, zucchini, peppers theme (oh, AND sun dried tomatoes). My mouth is watering just thinking about the braid you concocted!

  40. Karen says:

    I went by your suggestions for making the dough ahead of time and it worked beautifully. I just split the dough in half, then put the pieces in lightly oiled ziplocs and popped in the fridge. I took them out the next morning and they were all puffed up, but I took them out and put them in a bowl to come to room temp. No difference! I froze a couple too!

    • Mel says:

      Karen – great idea to use the ziploc bags for the dough! I’m really glad this worked out to do ahead of time – what a timesaver. Thanks!

  41. Memoria says:

    I just blogged about this recipe. It turned out perfectly. Thank you for an awesome recipe!!! Wow. I will make this over and over again and try out various fillings.

  42. Karen says:

    First of all, we LOVED LOVED LOVED this recipe. I made the homemade dough (which was very easy, too – thank you) and filled the braid with homemade meatballs (sliced), mozz, and tomato sauce the first time. So good! The next time I made it, I did the BBQ chicken like you suggested – also very good.
    I just have 1 question: I’d like to make these for a get together and prepare the dough a day ahead. Is that ok? I am not much of a bread baker, so I wasn’t sure if I could make all the dough ahead and prepare the braids the day of the event. Also, can I freeze the dough to have for weeknight dinners?
    Thanks so much – love your site!

    • Mel says:

      Karen – I’m glad you liked this recipe! I love the meatball variation…I made too many meatballs for dinner tonight so I’m going to give this a go tomorrow. In answer to your questions, I freeze this dough all the time. I put it in lightly greased freezer-safe ziploc bags and then take it out about 6-7 hours before I want to use it, giving it time to thaw and puff up a bit. You could probably prepare the dough the day before, although I’ve never done it. If you do that, keep the dough covered in the refrigerator and take the dough out a couple of hours before you want to make the braids so it has a chance to come to room temperature. Good luck!

  43. Mel says:

    Crystal – I don’t do anything out of the ordinary to my braid to get it more browned, except for baking it at the 400 degrees specified in the recipe. I’m glad that you liked this recipe, though! Thanks for letting me know.

  44. Well I just made this and it was absolutely Wonderful. I was a little worried since mine didn’t turn out brown like yours and it didn’t look like it was going to be soft and chewy. But it was, thanks so much. Also do you know why your’s is so brown. I tried butter on my second one and it turned out a little browner.

  45. Mel says:

    Hi, Pat – have you seen my tutorial on yeast? It may answer some of the questions you have. Check it out here and let me know if you have further questions:

  46. Mel says:

    mia – no worries! I’m glad that you have liked this and I love your variation on the filling. I hope you liked the fajitas (some of my husband’s favorites!). Thanks for letting me know you’ve liked those recipes!

  47. mia says:

    Melanie ~ sorry i did not let you know sooner, but we loved it so much that I have made it since as well and made it with our favourite pizza ingredients (ground beef, bacon, onions, mushrooms and pickles, and of course pizza sauce and cheese) Totally devine!!!! And the carrot cake ~ oh yum, have made that twice now also!!! Absolute love!!

    Just printed off THE BEST CHICKEN FAJITAS and have the chicken marinating and that is for supper tonight!!!

    Made the oatmeal chocolate chunk cake last night and it is almost gone already, 1 little row left to eat!! Soooo yummy!!

    Every recipe I have tried is an absolute keeper and I check in daily, I am so happy to have found your blog!! Thank you!!

  48. Pat says:

    My family devoured the braids. I made one bbq and one buffalo chicken. I had great success with the french bread dough. Quick question about baking using yeast-what is the most important step(s) when making/baking a yeast dough? Thanks so much!

  49. Mel says:

    Melanie – yes, I think this dough would work great. Just make sure to roll it thin enough so the result isn’t too bready.

  50. Melanie says:

    This looks fabulous! Do you think that this dough recipe would work well for your broccoli ham braid as well? I always make a version of that recipe, but I’d love to try it with a homemade dough!

  51. Mel says:

    TaLaisa, I agree with you – I love the possibilities with this meal. A philly cheesesteak version sound awesome – I’m actually posting a philly cheesesteak calzone recipe soon that is probably pretty similar to what you did with this braid!

  52. TaLaisa says:

    We’ve had some variety of these twice in the last two weeks. I love the technique. We’ve filled ours with leftovers (Italian seasoned chicken) and added sauteed vegetables (onions, peppers and mushrooms) and sauce. We’ve tried a pizza version, ham and cheese with a honey mustard sauce and a philly cheesesteak version. All. Delicious. I was instructed to make extras and freeze them because the boys said they don’t always want to wait for me to make roll dough to have them. It’s a winner here!

    I love the possibilities, leftovers revamped and tucked in homemade roll dough. Thanks for sharing!

  53. heidi says:

    New recipe from Tiffany

  54. Mel says:

    Helen – thanks for your comment. I’m really glad that you liked this braid! Thanks for letting me know.

  55. Helen says:

    my friend just introduced me to you site and i will be telling other friends about it as well. i made the bbq chicken braid for my family and a friend’s family and everyone loved it! i love the bbq sauce recipe and will definitely be using it from now on. i used half whole wheat flour for the dough and did not use sharp cheddar just out of personal preferance. it was delicious! thank you.

  56. Mel says:

    Anonymous – so funny about the fact that you cannot make pulled pork without this braid. Love it! Thanks for your comment.

    Stacie – this would be great for a potluck – I’ve never thought about that! Glad it was a hit.

    Mia – welcome! I hope the braid and carrot cake worked out for you!

    Jessica – oh, that is such a bummer about the cheese! Ugh! I hate it when things like that happen but I’m glad it still tasted great regardless.

  57. Jessica says:

    I made this last night for dinner. (I wasn’t worried at all about trying out one of YOUR recipes on guests!) Everyone loved it! Although, it would have been more wonderful if I had remembered to put in the cheese! That’s what I get for making this and baked potato salad at the same time (1 hour before guests arrive!) Anyhow, it was a hit & next time with cheese it will be killer! Thanks!

  58. Mia says:

    OMGOSH>>>>>>>>>>>>>where have you been all my life???!!!! I am sooo happy to have found your blog….I am so checking it every day from now on!!!! This braid is for supper and your carrot cake is for dessert! YUMMO!!!!! Thank you for saving my life!!!!!

  59. Stacie Aho says:

    This was SUPER yummy. I made it for a potluck tonight and it was a hit. Thank you for an awesome recipe. I used your BBQ sauce too, and it was amazing! Thanks 🙂

  60. cookies and cups says:

    Ok ~ this seriously looks amazing! My family is going to love you for this one!
    Having such a fun time snooping around your site!

  61. Anonymous says:

    I actually got brave and attempted this last night for dinner. I made the dough in the morning, and after it’s first rise, I put it in the fridge until I was ready to start. It came together MUCH easier than I could possibly have anticipated. I filled mine with leftover pulled pork, and have now been FORBIDDEN to make pulled pork without tucking it into a braid. Thanks a lot for the post.

    No seriously, thanks a lot. 🙂

  62. Mel says:

    Tami – brilliant idea!

  63. Tami says:

    I was also thinking this would be a great meal to take to someone because it is very filling (especially with a green salad) and you could wrap the loaves in tin foil and not have to leave a dish.

  64. Tami says:

    We loved this. Oh so much. (Well. Actually one of my kids said they liked the broccolli ham one better but she still licked her plate.)Next time I will chop the onions instead of half moon slices because they were large enough for the kids to pick out. So so delish. And yes, I ended up making the homemade BBQ sauce. Yum-O-Yum.

  65. Momstarr says:

    Can someone recommend a great BBQ sauce? I have had trouble finding one we really like!! I really want to try this recipe. Sounds great!!

  66. Melanie says:

    Jessie – so glad that the BBQ sauce worked for your picky husband! I tell you, it's a keeper (according to MY picky husband).Melissa – I hope the potluck appreciated the pasta salad. Glad you liked it!

  67. Melanie says:

    Amy – I actually just read that tip about lemons, too! I need to include it in my post. esmiley – thanks for your comment! Love the mummy idea…how cute!

  68. Melanie says:

    Candace – LOVE your story. I'm impressed with your 100% homemade sloppy joes (complete with barbecue sauce). I hope your friends were impressed (they should be)!

  69. Melanie says:

    Sonya – well those are perhaps the best four words to hear at dinnertime! I'm so glad this was a hit and I think your chicken mozzarella version sounds delicious as well!

  70. grace says:

    so you make something like this frequently? i stand (or rather, sit) in awe–kudos! i love the look of a braided loaf, and the filling is superb. really impressive, melanie!

  71. Livin Local says:

    My first thought was "Braided? I could never do that!" But with your pictures, you've changed my mind. Beautiful!

  72. Sonya says:

    I made this tonight and my daughter said "A meal everyone likes!" it was perfect. I made one with bbq chicken and the other one was a chicken motz. I used spaghetti sauce, chicken, mushrooms, motz cheese and parm cheese. Then I sprinkled the top with garlic salt. We all talked about other things to stuff in the braid!!!

  73. Patsyk says:

    What a fun idea for dinner! I will me marking this to try since I know my boys would love all different ingredient combinations if they are surrounded by bread!

  74. Kelly~ At My Sink says:

    This looks so yummy! I can't wait to try it. Thanks!

  75. Melissa says:

    I make a pizza that has these ingredients plus bacon and cilantro… I think they would go wonderfully in this braid!!! Your braids are gorgeous!

  76. Simply Be Photo/Melissa says:

    totally going to try this. and I just made your tri color pasta (the one with basil pesto) SO yummy! I have to take something tonight to a ward thing, and was a little nervous making something new, when I know I will have to serve it. But it's delicious!

  77. Jessie says:

    Melanie-I made pulled pork the other night and used your bbq sauce recipe and it turned out amazing. My husband loved it and he is pretty picky about his bbq sauce. Thank you for all your wonderful recipes and sharing them with us.

  78. Sook says:

    So pretty!! Sounds delicious.

  79. Peregos says:

    thank you for the braiding pictures. Thank you.

  80. esmiley says:

    This is one of my favorite meals to serve at Halloween…because it looks just like a mummy (with a dough ball head of course)! I'll have to try the BBQ chicken filling next time I make this. It looks fantastic! I love your blog. Never before have I found a blog that so closely matches my tastes and ideals with food. Keep up the good work. And keep the tasty recipes coming!

  81. Amy says:

    I just read a great tip in American Test Kitchen about keeping fresh lemons fresh longer… Store them in a 'ziplock' style freezer bag in your fridge… Lasted light years longer!

  82. Tia says:

    great tutorial pictures!The filling looks lovely too. Just the right amount bread:filling ratio

  83. Memória says:

    YUM! I love your choice of fillings. This looks amazing.

  84. Laurie says:

    I'm going to try this for tonight's dinner – thanks!!Laurie

  85. Candace says:

    Oh good! I've made these kinds of dinners before with canned crescent rolls, but I try not to buy those. So I'm glad to hear it works out with homemade roll dough!I bet you can appreciate this: I made your sloppy joes recipe and my friends were shocked to hear we were "only" having regular old sloppy joes for dinner. Then my friend wised up and asked, "Yeah, but how did you make them?" I told her it was from scratch. In fact, I didn't even have BBQ sauce, so I made that first. Oh yeah and I made the rolls too. They just rolled their eyes. But I love it! Thanks!

  86. Melinda says:

    Love making this and made the BBQ Chicken one just a couple weeks ago. Had trouble with finishing the braid at the bottom, so thanks for showing exactly what to do!!!LOVE your blog!!!

  87. Kat says:

    you make this look so simple! Thanks for showing the braiding detail, I've been wanting to make something like this but didn't understand that part. HA!

  88. Queen B. says:


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