Chicken & Broccoli Braid

12 oz, 2 cups, cooked chopped Chicken
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
1 garlic clove, pressed
4 oz sharp cheddar cheese, shredded (1 cup)
1/2 C. Mayonnaise
2 tsp Dill
1/4 tsp Salt
2 pkg, 8 oz each, refrigerated crescent rolls, reduced fat
1 egg white, lightly beaten
2 tbsp. slivered almonds

You can use reduced fat cheese. We get cheese cheap, so we get the real stuff.

Preheat oven to 372 degrees. Add chicken, broccoli, bell pepper, garlic, and cheese to bowl. Mix gently. Add mayo, dill, and salt. Mix well. Unroll 1 pkg of crescent dough; do not separate. Arrange longest sides of dough across width of 12x15" baking dish. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of baking dish, cut dough into strips 1 1/2" apart, 3 inches deep (there will be 6" 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 a braid. Tuck ends under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

Serving Size: 10 sections

Number of Servings: 10

Recipe submitted by SparkPeople user JBONE1980.