Chicken & Cheddar Mummy Braid

• 1 medium sweet red pepper
• 1 large garlic clove
• 2 cups chopped cooked chicken
• 1 cup shredded sharp cheddar cheese
• 3/4 cup frozen peas
• 1/2 cup mayonnaise
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 large egg white, lightly beaten

1. Preheat oven to 375u0b0. For mummy eyes, cut two 1-in. circles and two 1/4-in. circles from pepper; chop remaining pepper for filling. Cut garlic crosswise into slices. Reserve 2 center slices for eyes; mince remaining garlic for filling.
2. Place chopped pepper and minced garlic in a bowl. Stir in chicken, cheese, peas, mayonnaise and seasonings.
3. Unroll both tubes of crescent dough onto a lightly floured 15x12-in. sheet of parchment. Press dough into a 15x12-in. rectangle, pressing perforations to seal. Spoon filling lengthwise down center third of rectangle.
4. On each long side, cut 8 strips, about 3-1/2 in. into the center. Fold a strip from each side over filling, twisting each strip once. Repeat with remaining strips, leaving an opening toward an end for mummy's face. Transfer to a 15x10x1-in. pan.
5. For eyes, alternately stack pepper and garlic pieces and place in opening. Brush egg white over dough. Bake until golden brown and filling is heated through, 25-28 minutes.

sweet red pepper, garlic, chicken, cheddar cheese, frozen peas, mayonnaise, thyme, salt, crescent rolls, egg white

Taken from www.tasteofhome.com/recipes/chicken-cheddar-mummy-braid/ (may not work)