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2 c. diced, cooked chicken meat
1 c. fresh broccoli, chopped
1/2 c. red bell pepper, chopped
1 clove crushed garlic
1 c. shredded Cheddar cheese
1/2 c. mayonnaise
2 tsp. dried dill weed
1/4 tsp. salt
2 Tbsp. slivered almonds
1/4 c. diced onion
2 (8 oz.) pkg. crescent rolls
1 egg white, beaten

Preheat oven to 375 degrees. In a large bowl, toss together chicken,
broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill
weed, salt, almonds and onion. Unroll crescent dough. Arrange flat
on a medium baking sheet. Press together perforations to make a
solid sheet of dough on pan. Cut an equal sized strip from each side
of dough to use as top braids. The middle strip should be 3-inches
wide. Put chicken mixture along the center strip. Fold the side
strips over the chicken mixture, alternating strips from each side.
Pinch to seal. Brush the braided dough with egg white and bake for
25 to 28 minutes or until golden brown.

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