Chicken Broccoli Braid

• 2 c. cooked chicken
• 1 c. broccoli, chopped
• 1/2 c. red bell pepper, chopped finely
• 1 c. Cheddar cheese
• 1/4 tsp. garlic salt
• 2 Tbsp. slivered almonds
• 1/2 c. mayonnaise
• 1 tsp. dried dill weed
• 1/4 tsp. salt
• 2 pkg. crescent rolls
• 1 egg white, slightly beaten

1. Add first 5 ingredients with mayonnaise. Add garlic salt, dried dill weed and slivered almonds. To form crust, unroll the crescent rolls (do not separate triangles) onto a cookie sheet or rectangular baking stone. Smooth until all perforations are sealed. On the long side of crust, slit the dough 3-inches deep every 1 1/2-inches. Pour the chicken filling down the center of the crust. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn together. Continue down the length of the dough. Pinch ends of roll together. Using a pastry brush, brush on egg white. Bake 25 to 30 minutes at 375u0b0 until golden brown. Enjoy.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143740 (may not work)