Chicken & Broccoli Braid

• 2 c. cooked chicken, chopped
• 1 c. broccoli, chopped
• 1/2 c. chopped red bell pepper
• 1 c. (4 oz.) shredded sharp Cheddar cheese
• 1 garlic clove, pressed
• 1/2 c. mayonnaise
• 1 tsp. dried dill weed
• 1/4 tsp. salt
• 2 (8 oz.) pkg. refrigerated crescent rolls
• 1 egg white, lightly beaten

1. Preheat oven to 375u0b0.
2. Mix all filling ingredients. Unroll crescent rolls. Do not separate. Arrange on 12 x 15 inch pan; roll to edges. On longest sides, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter. Leave 6 inches in center for filling. Spread filling in middle. Lift strips of dough across mixture to meet in center, twisting each strip one turn. Tuck ends up to form a braid.
3. Brush with egg white over dough. Bake 25-28 minutes or until deep golden brown.
4. 10 Servings.

chicken, broccoli, red bell pepper, cheddar cheese, garlic, mayonnaise, dill weed, salt, crescent rolls, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142493 (may not work)