Chicken & Broccoli Braid

What you'll need:

2 c. cooked chicken, chopped
1 c. broccoli, chopped
½ c. red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1 c.) sharp cheddar cheese, shredded
½ c. mayonnaise
2 tsp. all-purpose dill mix
¼ tsp. salt
2 pkgs. (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten

Preparation:
Pre-heat oven to 375. Chop chicken and broccoli; place in 2 quart bowl. Add chopped bell pepper. Add pressed garlic clove. Shred cheese and add to chicken mixture. Mix gently. Add mayonnaise, dill mix and salt; mix well. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12” x 15” rectangular baking stone. Repeat with remaining package of dough. Using rolling pin, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 ½ inches apart, 3 inches deep (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across the mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough. Bake 25-28 minutes or until deep golden brown, and enjoy!