Chicken Broccoli Braid

2 cups cooked chopped chicken
2 cups broccoli (raw)
1/2 cup red pepper chopped
1 glove pressed garlic
1 cup Cheddar cheese
1/2 cup mayonnaise
1 tsp dill weed (optional)
1/4 tsp salt
2 pkgs refrigerated crescent rolls
1 egg white, lightly beaten
2 tbsp slivered almonds

Preheat oven to 375. Put chicken and broccoli in a bowl. Add red pepper, pressed garlic, cheese, mayo, dill weed and salt.

Unroll 1 pkg of crescent rolls but DO NOT separate. Arrange the longest side of the crescent rolls along the width of your cookie sheet, (or should you have one, a Pampered Chef Rectangle Stone). Unroll the next package slightly overlapping the first. Press all the perferations out so you have one solid crescent roll dough base.

Spread the filling over the middle of the dough in a long thin line. Cut the remaining sides of the dough into thin strips and then cross them over top of the mixture, twisting and "braiding" them as you go. Brush egg white over dough and sprinkle with almonds.

Bake for 25-28 minutes or until a deep golden brown.