Chicken & Broccoli Braid

12 oz. cooked chicken, chopped (2 cups/about 3 cooked boneless, skinless chicken breast halves)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise
2 tsps All-Purpose Dill Mix
1/4 tsp salt
2 pkgs (8 oz each) refrigerated crescent rols
1 egg white, lightly beaten
2 tbsp slivered almonds (optional)

Preheat oven to 375 degrees. Chop chicken and broccoli, place in 2 qt batter bowl. Chop bell pepper add to batter bowl. Press garlic over vegetable mixture. Shred cheese and add to vegetable 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" baking sheet. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking sheet, cut dough into strips 1 1/2 inches apart, 3 inches deep. 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 under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25 - 28 minutes or until deep golden brown. Cut and serve.
Yield: 10 servings
Nutrients per serving: Calories 410, Fat 27g, Sodium 660 mg, Dietary Fiber less than 1 g.
Cook's Tips: Substitute 1 tsp dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.