2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup green pepper, chopped
1 tsp. garlic powder
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1 tsp. dried dill weed
1/4 tsp. salt
2 pkgs. crescent dinner rolls
1 egg white, slightly beaten

Preheat oven to 375°F. Chop chicken, broccoli and pepper and place in a medium bowl. Sprinkle with garlic powder over vegetable mixture. Add cheese, dill weed, mayonnaise and salt and mix gently. Unroll dinner rolls, do not separate, and arrange on a cookie sheet one beside the other to form about 12 x 15 inch dough. Seal all of the perforations. From the 12 inch side, cut 1 1/2 inch strips on each side about 3 inches long so there is about 6 inches not cut. Spread filling evenly down the center of the dough. Lift one of the strips from each side and take to center, then a strip from the other side to the center and so on, alternating to form a braid. At the end, tuck the ends under to seal the end of the braid. Brush egg whites over the dough and bake 25 to 28 minutes or until golden brown.