Savory Chicken Vegetable Strudel

• 2 cups diced cooked chicken
• 1/2 cup shredded carrots
• 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 garlic cloves, minced
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 large egg white, beaten
• 2 tablespoons slivered almonds

1. In a large bowl, combine the first 10 ingredients. Unroll crescent dough and place in a greased 15x10x1-in. baking pan; press seams and seal together, forming a 15x12-in. rectangle (dough will hang over edges of pan).
2. Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends.
3. Brush dough with egg white; sprinkle with almonds. Bake at 375u0b0 for 30-35 minutes or until golden brown. Cut into slices; serve warm.

chicken, carrots, fresh broccoli, sweet red pepper, cheddar cheese, mayonnaise, garlic, dill weed, salt, pepper, crescent rolls, egg white, almonds

Taken from www.tasteofhome.com/recipes/savory-chicken-vegetable-strudel/ (may not work)