Ingredients

2 Cups diced cooked chicken

1 Cup fresh broccoli chopped

1/2 Cup red bell pepper chopped

1 clove crushed garlic

1 Cup shredded Cheddar cheese

1/2 Cup mayonnaise

2 tsp dried dill weed

1/4 tsp salt

2 (8 oz) packages refrigerated crescent rolls

1 egg white

Preparation

  1. Preheat oven to 375 degrees F
  2. In a large bowl, mix together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, and salt.
  3. Unroll crescent roll doug, and arrange flat on a medium baking sheet. Pinch together perforationsto form a single sheet of dough. Using a knife or scissors, cut one inch wide strips in toward the center, starting on the long sides. There should be a solid strip about three inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
  4. Brush braided dough with the egg white. Bake in the oven for 25 to 28 minutes, or until golden brown.