2 cups cooked chicken, chopped

1 cup broccoli, chopped

1/2 cup red bell pepper, chopped

1 garlic clove pressed

4 ounces (1 cup) sharp cheddar cheese, shredded

1/2 cup mayonnaise

2 tsp. dill weed

1/4 tsp. salt

2 pkgs. (8 ounces each) refrigerated crescent rolls

1 egg white, lightly beaten

2 tbsp. slivered almonds

Cooking Instructions:

Preheat oven to 375 degrees.

Mix chicken, broccoli, bell pepper, garlic, cheese, mayonaise, dill, salt together in a large mixing bowl and set aside.

Unroll 1 package of crescent dough; do not separate.

Arrange longest sides of dough across width of 12″x15″ rectangle baking stone.

Repeat with remaining package of dough.

Roll dough to seal perforations.

On longest sides of backing stone, cut dough into strips 1 1/2 inches apart, 3 inches deep. (this will leave 6 inches in the center for the filing).

Spread chicken, broccoli mixture evenly over middle of dough.

To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn.

Continue alternating strips to form braid.

Tuck ends under ot seal at end of braid.

Brush egg white over top of dough.

Sprinkle with almonds.

Bake 25-28 minutes or until deep golden brown.

This recipe will yeld: 10 servings
Approximately 410 calories and 27 grams of fat per serving

Source: Pampered Chef