2 cups cooked chicken, chopped
1 cup broccoli
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded
1/2 cup mayonnaise
1 tsp dill
1/4 tsp salt
2 (8 ounce) packages refrigerated crescent dinner rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Preheat oven to 375 degrees. Place chicken and broccoli in large bowl. Press garlic over mixture. Add cheese to mixture; mix gently.
You might want to chop your broccoli. I didn't. Add mayo, dill mix, and salt; mix well. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across a rectangular baking pan. Repeat with remaining package of dough. Using rolling pin, roll dough to seal perforations. On longest sides of pan, 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 on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds.
Bake 25 minutes or until deep golden brown.