Thanks to my mother-in-law for this delicious recipe, which I've adapted slightly from the original Pampered Chef version.
Chicken Veggie Braid
2 c. chopped cooked chicken
1 c. veggies (fresh or frozen)--recipe calls for broccoli, which my husband and I do not care for, so we use frozen peas
1/2 c. chopped red pepper
1 pressed garlic clove
1 c. shredded cheddar cheese
1/4 c. light mayo
1 tsp. dried dill weed
2 T. slivered almonds
2 packages (80z.) refrigerated crescent rolls (we use low-fat)
1 egg white
Preheat oven to 375 degrees. Combine all ingredients (except rolls and egg white) in a bowl and mix gently. Unroll package of rolls but do not separate. Arrange longest side of dough across width of a 12 x 15 cookie sheet. Repeat with remaining rolls and press to seal edges. On longest sides, cut dough into 1 1/2 inch strips 3 inches apart using a pizza cutter. In the 6-inch center, spread mixture evenly across dough. Lift strips of dough across the mixture, twisting once as they meet in the center to form a braid. Use a pastry brush to paint egg white on top of the dough. Bake 25-28 minutes. Cut with a bread knife and serve. Enjoy!
Click here to see a photo of a similar recipe since the "braiding"part is hard to explain.