Savory Chicken Vegetable Strudel

• 2 cups diced cooked chicken
• 1/2 cup shredded carrot
• 1/2 cup finely chopped fresh broccoli
• 1/3 cup finely chopped sweet red pepper
• 1 cup shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 (8 ounce) packages refrigerated crescent dinner rolls
• 1 egg white, beaten
• 2 tablespoons slivered almonds

1. In a bowl, combine the first 10 ingredients; mix well.
2. Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 in x 12 inch rectangle (dough will hang over edges of pan).
3. Spread filling lengthwise down the center of dough.
4. On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center.
5. Starting at one end, alternate strips, twisting twice and laying at an angle across filling.
6. Seal ends.
7. Brush dough with egg white; sprinkle with almonds.
8. Bake at 375 F.
9. for 30 to 35 minutes or until golden brown.
10. Cut into slices; serve warm; Yield: 12 servings.
11. Country Woman.

chicken, shredded carrot, fresh broccoli, sweet red pepper, cheddar cheese, mayonnaise, garlic, dill weed, salt, pepper, rolls, egg, almonds

Taken from www.food.com/recipe/savory-chicken-vegetable-strudel-87576 (may not work)