Ingredients
2 cups diced cooked chicken1/2 cup shredded carrots1/2 cup finely chopped fresh broccoli1/3 cup finely chopped sweet red pepper1 cup shredded sharp cheddar cheese1/2 cup mayonnaise2 garlic cloves, minced1/2 teaspoon dill weed1/4 teaspoon salt1/4 teaspoon pepper2 tubes (8 ounces each) refrigerated crescent rolls1 large egg white, beaten2 tablespoons slivered almonds
Preparation
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).
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.
Brush dough with egg white; sprinkle with almonds. Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm.
