12 oz chopped, cooked chicken
1 cup chopped, fresh broccoli
½ cup chopped red bell pepper
1 clove garlic, pressed
4 oz shredded sharp Cheddar cheese
½ cup mayonnaise
2 tsp All-Purpose Dill Mix (or 1 tsp dill weed)
¼ tsp salt
2 (8 oz) pkg Crescent Rolls
1 egg white, beaten
2 tbls slivered almonds
Preheat oven to 375 degrees. In medium bowl, combine chicken and broccoli. Add red bell pepper, garlic, and cheese. In small separate bowl, mix mayonnaise, dill, and salt. Add to chicken mixture and combine well. Unfold crescent rolls into 2 large sections, do not separate. Arrange dough on a large rectangle baking stone or jelly roll pan, with longest sides of rectangles across width of pan. Seal seams. Starting on longest sides of pan, cut sides of dough into 8 strips, approx 1½ inches wide and 3 inches long. Scoop filling evenly over center of dough. Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. Brush braid with egg white. Sprinkle with almonds. Bake 25-30 minutes or until golden brown. Serves 8.
