Ingredients
2 cups chopped cooked chicken
1 cup chopped fresh broccoli florets
1 cup shredded Cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon salt
1/2 cup mayonnaise
2 (8 ounce) cans refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Directions
In a bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle on an ungreased baking sheet. Roll into a 15-in. x 12-in. rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough.
On each long side, cut eight strips about 3-1/2 in. into the center. bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg white. Sprinkle with almonds. Bake at 375 degrees F for 15-20 minutes or until filling is heated through and top is golden brown.
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