Chicken and Broccoli Braid

By zeenieme

Ingredients

• 2 cups cooked chicken breasts, chopped
• 1 cup broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1 garlic clove, pressed
• 4 oz. Sharp cheddar cheese, shredded (1 cup)
• 1/2 cup lite mayo
• 2 teaspoon dried dill
• 1/4 teaspoon salt
• 2 packages (8 oz. each) refrigerated crescent rolls
• 1 egg white, lightly beaten
• 2 tablespoon slivered almonds

Preparation

Step 1

Preheat oven to 375 degrees

Combine chopped chicken, broccoli, red bell pepper, cheese. Press garlic over mixture. Add mayonnaise, dill weed and salt. Mix well. This can be made ahead of time and refrigerated.

Unroll each package of crescent rolls. Do not separate. Lay across a cookie sheet or jelly roll pan. Seal by pinching together. Pinch perforations. On longest side of cookie sheet cut dough into 1 1/2 inches apart and 3 inches deep on each side using paring knife. There should be 6 inches in the center for the filling.

Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form braid. Tuck ends up to seal braid.

Brush egg white over dough using a pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve