Recipe: Pampered Chef Chicken and Broccoli Braid

Chicken and Broccoli Braid
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup chopped red bell pepper
1 cup ( 4 oz.)shredded sharp cheddar cheese
1 garlic clove, pressed
1/2 cup mayonnaise
2 tsp all purpose dill mix or 1 tsp dried dill weed
1/4 tsp salt
2 packages ( 8 oz ) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbsp slivered almonds
Preheat oven to 375 degrees. Chop chicken and broccoli using Food Chopper;
place in classic 2 quart batter bowl. Add bell pepper and cheese to batter
bowl. Press garlic over vegetable mixture using garlic press. Add mayonnaise,
dill mix or dill weed, and salt; mix well. Unroll 1 package of crescent dough;
do not separate. Arrange longest sides of dough across width of 12 x 15 inch
rectangle baking stone. Repeat with remaining package of dough. Using dough and
pizza roller, roll dough to edges of baking stone, sealing perforations. On
longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3
inches deep using pizza cutter ( there will 6 inches 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 up to form a rim at end of bread.
Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-
28 minutes or until deep golden brown. Yields 10 servings.