2 cups chopped, cooked chicken
1 cup chopped fresh broccoli florets
1 cup shredded cheddar cheese
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 clove garlic, minced
1 tsp. dill weed
1/4 tsp. salt
1/2 cup Mayonnaise
2 tubes (8 oz. each) refrigerated crescent rolls
Stir together ingredients, minus the crescent rolls, in a large bowl until combined.
Unroll both crescent roll tubes into one long rectangle. Place onto a non-greased baking sheet. Roll into a 15” x 12” rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough. On each long side, cut 8 strips, about 3 1/2 inches into the center; bring one strip from each side over filling and pinch ends to seal; repeat. Brush with 1 lightly beaten egg white. Sprinkle with slivered almonds (optional.) Bake at 375° for 15- 20 minutes or until heated through and top is golden.
Servings: about 6