Chicken and Broccoli Braid
(Vickie Reffner)

Note:  I forgot to add the mayonnaise, dill weed, and salt when I made this dish, and it still turned out.  (Cella)

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, chopped
4-oz. sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons dill weed
1/4 teaspoon salt
2 (8-oz.) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

In a large mixing bowl, combine the chicken, broccoli, red bell pepper, garlic, and shredded  cheese.  Add the mayonnaise, dill weed, and salt.  Unroll crescent rolls in a single layer to cover the bottom of an ungreased 15x10x1-inch cookie sheet, sealing perforations.  Before putting filling down the center third of the dough, cut strips on each of the long sides of pastry 1 1/2-inch wide by 3-inches long.  Spread filling down middle, and alternate crisscrossing cut strips across the top of filling, making a braid.  Brush egg white over the dough, sprinkle with almonds, and bake in 375 degree oven for 25 to 28 minutes, or until deep golden brown.  Serve immediately.