Peter Reinhardt's biscuit recipe and Molly over at Batter Splattered used pizza crust. Bread dough would probably work too. Really, you can't go wrong with this one. It makes a great presentation as well.
Chicken and Broccoli Braid
adapted from Taste of Home
2 cups cooked chicken breast, cubed
1 cup fresh broccoli, chopped into small pieces
1 cup cheddar cheese, grated
1 cup mushrooms, sliced
1/2 cup chopped sweet red pepper
2 teaspoons fresh dill weed
2 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons mayonnaise
1/4 cup plain yogurt
biscuit dough (or other bread), rolled out to a 15x12 inch rectangle
In a large bowl, combine the first eight ingredients through salt. Stir in
mayonnaise and yogurt. Spoon filling lengthwise down the center third of dough leaving 2 inches on each end.
On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Fold ends over filling. Bring one strip from each side over filling; pinch ends to seal. Repeat. Bake at 435° for 15-20 minutes or until crust is golden brown and filling is heated through. Yield: 8 servings.