2 packages refrigerated crescent rolls
2 c. chopped cooked chicken
1 1/2 c. chopped broccoli
1 c. shredded cheddar cheese
1/2 c. diced red bell pepper
1/3 c. mayonnaise
2 tsp. dill mix
1/4 tsp. salt
1 garlic clove, pressed
1 egg white, lightly beaten
1/4 c. slivered almonds

Roll out rolls and cut slits on sides (6-8) with a 3-inch center to put filling. Mix everything else together and fill.

Bake at 350°F for 23-28 minutes.