Ingredients
2 cups chopped cooked chicken1 cup chopped fresh broccoli florets1 cup shredded cheddar cheese1/4 cup chopped green pepper1/4 cup chopped sweet red pepper1 garlic clove, minced1 teaspoon dill weed1/4 teaspoon salt1/2 cup mayonnaise2 tubes (8 ounces each) refrigerated crescent rolls1 large egg white, lightly beaten2 tablespoons slivered almonds
Preparation
In a large bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle. Place on an ungreased baking sheet. Roll into a 15x12-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° for 15-20 minutes or until filling is heated through and top is golden brown.
