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Chicken & Broccoli Braid

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cut red bell pepper. chopped
1 garlic clove, pressed
1 cup sharp cheddar cheese, shredded
1/2 cup mayo
2 tsp dill mix
1/4 tsp salt
2 pkgs (8 oz ea) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbs slivered almonds

Preheat oven to 375. Mix first 8 ingredients together in bowl.
Unroll 1 package of crescent dough; do not separate. Arrange
longest sides of dough across width of rectangular baking stone.
Repeat with remaining package of dough. Roll dough to seal
perforations. On longest side of baking stone, cut dough into
strips 1 1/2 inches apart, 3 inches deep (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 braid. Tuck ends under to seal at end of braid.
Brush egg white over dough using pastry brush. Sprinkle with
almonds. Bake 25-28 minutes or until golden brown.


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