2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1 cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
1/4 teaspoon salt
2 packages (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Preheat oven to 375. Chop chicken, broccoli and bell pepper. Press garlic over vegetable mixture. Add shredded cheese to vegetables and mix gently. Add mayonnaise and salt, mix well. Unroll 1 package of crescent dough, do not separate. Arrange longest sides of dough across width of 12 x15 rectangle baking stone. Repeat with remaining package of dough. Using a dough and pizza roller, roll dough to seal perforations. On longest sides of baking stone cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 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 under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
This is a very fresh and tasty entree. The braiding may seem a little confusing but once you get started it looks fantastic. You may even step back and say, "I made that?"