Kristin's Broccoli Braid

Ingredients:
2 cups cooked chicken, chopped
11/2 cups broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. dill weed
1/4 tsp. salt
2 pkgs. (8oz. each crescent roll dough
1 egg white, lightly beaten
2 tbls. slivered almonds

Directions:
Preheat oven to 375F. Chop chicken and broccoli using food processor. Finely chop bell pepper add to chicken and broccoli. Add crushed garlic and shredded cheese. Mix gently and add mayonnaise, dill weed, and salt continue to mix. Unroll packages of crescent dough but keep the rolls together in a sheet. Do not separate. Arrange longest sides of dough across width of a rectangle baking sheet. Press the “seams of the dough to close them. seal perforations. Along the longest sides of the sheet, cut dough into strips 1 1/2 inches apart, 3 inches deep so there are 6 inches in the center for the filling. Spread filling evenly over middle of dough. Take the strips of dough across mixture to meet in center and proceed by “braiding” the strips together. Brush egg white over dough and toss almonds over the dough. Bake about 25-30 minutes or until golden brown.