Chicken & Broccoli Braid - cooking recipe

Ingredients

12 oz. cooked chicken (about 2 cups)
1 c. broccoli, chopped
1/2 c. red bell pepper, chopped
1 garlic clove, pressed
4 oz. sharp Cheddar cheese, shredded (about 1 cup)
1/2 c. mayonnaise
2 tsp. All-Purpose Dill Mix
1/4 tsp. salt
2 (8 oz.) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 Tbsp. slivered almonds

Preparation

Preheat oven to 375 degrees.
Chop chicken and broccoli.
Place in a 2-quart bowl.
Chop bell pepper and add to chicken and broccoli.
Add garlic and cheese to vegetable mixture, mix gently. Add mayonnaise, dill mix, and salt; mix well.
Unroll 1 package of crescent dough; do not separate.
Arrange longest sides of dough across width of 12 x 15-inch rectangle dish.
Repeat with remaining package of dough.
Using pizza roller, roll dough to seal perforations.
On longest sides of baking dish, cut dough into strips 1 1/2-inches apart, 3 inches deep (there will be 6 inches in the center for the filling).
Spread filling evenly over middle of dough.
To braid, Lift strips of dough across mixture to meet in center, twisting each strip one turn.
Continue alternating strips to form a braid.
Tuck ends under to seal at end of braid.
Brush egg white over dough.
Sprinkle with almonds.
Bake 25 to 28 minutes or until deep golden brown.
Cut and serve.