Chicken Broccoli Braid

• Ingredients:
• 1 tup (250 mL) chopped broccoli florets
• 2 tups (500 mL) chopped cooked chicken breasts (see Cook's Tip)
• 1/2 tup (125 mL) diced red bell pepper
• 1 tup (250 mL) shredded sharp cheddar cheese
• 1/2 tup (125 mL) mayonnaise
• 1 tgarlic clove, pressed
• 2 tsp (10 mL) All-Purpose Dill Mix
• 1/4 tsp (1 mL) salt
• 2 tkg (8 oz or 235 g) refrigerated crescent dough
• 1 tegg white, lightly beaten
• 2 tbsp (30 mL) slivered almonds

1. Directions:
2. Preheat oven to 375u0b0F (190u0b0C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Classic Batter Bowl; mix well.
3. Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller(R), roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. (4 cm) apart, 3 in. (7.5 cm) deep. (There will be 6 in./15 cm in the center for the filling.)
4. Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown
5. Yield: 10 servings

ingredients, broccoli florets, chicken breasts, red bell pepper, cheddar cheese, mayonnaise, garlic, mix, salt, egg, almonds

Taken from www.epicurious.com/recipes/member/views/chicken-broccoli-braid-52698371 (may not work)