2 c. cooked chicken, chopped
1 c. finely chopped broccoli
1/2 c. chopped red bell pepper
1 c. shredded cheese
1 tbsp. garlic powder
1/2 c. mayonnaise
1 tsp. dill weed
1/4 tsp. salt
2 (8 oz.) pkg. crescent dinner rolls
1 egg white, lightly beaten

Preheat oven to 375°F. Mix chopped chicken, broccoli, pepper and cheese. Add mayonnaise, garlic, dill and salt to chicken mixture. Unroll 1 package of rolls. Do not separate. Arrange longest sides of rolls across 12 x 15-inch pan. Repeat with the remaining package of rolls. Flatten rolls to make rectangle, using a rolling pin, if needed. On the longest sides of rolls, cut strips 1 1/2-inch apart and about 3-inches wide on each side. Spread filling over middle of dough. Braid the strips. Tuck the ends. Brush with egg whites.

Bake for 25 to 28 minutes.

Yields 10 servings.