Chicken and Broccoli Braid

My Mom liked to make this dinner and it was one of our favorites! I liked to sprinkle a little bit of salt on each bite and it was delicious! I especially loved the flaky texture of the crescent rolls. As I write this I'm starting to crave it! I have some shredded chicken in the freezer too... hmmm...
You can leave out the egg white and almonds. My Mom always did and we liked it that way!
Another great thing about this dish is that it pretty well balanced with all the food groups so you can serve it as it's own meal! To make it healthier use low fat mayo and more broccoli. It might be good with spinach too... I'll have to try that.

Chicken and Broccoli Braid

12 OZ cooked chicken, chopped (2 cups)
1 cup broccoli, chopped
1/2 C. red bell pepper, chopped
1 garlic clove, pressed
4 oz sharp cheddar cheese grated (1 cup)
1/2 C. mayonnaise
2 tsp all-purpose dill mix
1/4 tsp salt
2 pcks (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten 
2 Tbls. slivered almonds 

Preheat oven to 375. Chop chicken and broccoli. Mix in bowl. Chop red bell pepper and add to bowl. Press garlic into bowl. Add grated cheese and mix gently. Add mayo, dill mix and salt, mix well. Unwrap crescent rolls and separate. Place wide edges around a round baking stone overlapping edges and leaving an opening in center of stone. Use fingers or dough and pizza roller to roll the dough towards center of baking stone, still leaving a open area in the center. Spread the filling mixture on top of the dough making a circle. Bring the pointed edges of the dough over the top of the chicken mixture and tuck it under in the center making a ring. Brush dough with egg white. Sprinkle with almonds. Bake at 375 for 25-28 minutes or until deep golden brown. Makes 10 servings.