2 c. cooked chicken, chopped
1 c. broccoli, chopped
1/2 c. chopped red bell pepper
1 c. (4 oz.) shredded sharp Cheddar cheese
1 garlic clove, pressed
1/2 c. mayonnaise
1 tsp. dried dill weed
1/4 tsp. salt
2 (8 oz.) pkg. refrigerated crescent rolls
1 egg white, lightly beaten

Preheat oven to 375°F. Mix all filling ingredients. Unroll crescent rolls. Do not separate. Arrange on 12 x 15 inch pan; roll to edges. On longest sides, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter. Leave 6 inches in center for filling. Spread filling in middle. Lift strips of dough across mixture to meet in center, twisting each strip one turn. Tuck ends up to form a braid. Brush with egg white over dough.

Bake 25-28 minutes or until deep golden brown. 10 Servings.