Chicken Broccoli Cheese Wrap
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces (1 cup) sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons all-purpose dill mix
1/3 teaspoon salt
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Preheat oven to 375 degrees F.
Place chopped chicken, broccoli, and bell pepper in bowl. Press garlic over
vegetable mixture. Shred cheese and add to bowl, mix gently. Add mayonnaise,
dill mix and salt; mix well.
Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of
dough across width of 12 x 15-inch rectangle stone. Repeat with remaining
package of dough. Using roller, roll dough to seal perforations. On longest
sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep.
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 a braid. Tuck ends under to seal at end of braid.
Brush egg white over dough using Pastry Brush. Sprinkle with almonds. Bake 25
for 28 minutes or until deep golden brown.