Quick, Easy -N- Fast Chicken and Broccoli Braid Recipe

2 C. cooked chicken, chopped
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1 C.) sharp cheddar cheese, shredded
1/2 C. mayonnaise
1 t. dill (optional)
1/4 t. salt
2 packages refrigerated crescent rolls
1 egg white, slightly beaten
2 T. slivered almonds

Preheat oven 375�F. Chop chicken, broccoli and bell pepper, press garlic over mixture. Add shredded cheese; mix gently. Add mayonnaise, dill, salt and mix well.

Unroll 1 package crescent dough; do not separate. Arrange longest sides of dough across width of 12 x 15 cookie sheet. Repeat with remaining package of dough. Seal perforations. On longest sides of dough (which is in a rectangle shape) cut dough into strips 1 1/2 inches apart and 3 inches deep (or toward the center of the dough). There should now be approx.. 6 inches in the center for the mixture. Spread filling evenly over middle of dough.

To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough and sprinkle w/almonds. Bake 25 to 28 minutes or until deep golden brown. Cut with Serrated knife.

Yield 4 -6 servings.
 

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