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Chicken & Broccoli Braid




List of Ingredients



• 2 cups cooked chicken, chopped small
  
• 1 cup chopped broccoli
  
• 1/2 cup red bell pepper, chopped
  
• 1 garlic clove, minced (I use about 4 of them)
  
• 4 oz. sharp cheddar cheese, shredded
  
• 1/2 cup mayonnaise
  
• 2 tsp. Pampered Chef Dill Mix (or dill weed)
  
• 1/4 tsp. salt
  
• 2 packages (8 oz. each) refrigerated crescent rolls
  
• 1 egg white, lightly beaten
  
• 2 T. slivered almonds
  






Instructions



1. Open both cans of crescent rolls.
   
2. You'll need a flat baking stoneware or cookie sheet.
   
3. Unroll crescent dough rolls & separate them.
   
4. Lay the wide ends of the triangles of dough overlapping so that they make a ring around on the baking sheet. The points will be facing the outside of the baking sheet. There should be a 5" diameter opening in the center of the stone. You may want to press or roll out the insides a bit, so that you'll have plenty of space to put the filling.
   
5. Mix the chicken, broccoli, red bell pepper, garlic, grated cheese, mayonnaise, dill mix, and salt. Mix all these together until well-blended.
   
6. Scoop the chicken mixture evenly onto the widest end of each triangle, using all the chicken mixture.
   
7. Bring the points of the triangles up over the filling and tuck under wider ends at the center of the ring. The filling will not be completely covered up.
   
8. Brush on the egg white over the top with a pastry brush & sprinkle with slivered almonds if desired.
   
9. Bake 20 to 25 minutes in a preheated 375 degree oven until deep golden brown.