Chicken Bacon Swiss Braid

Someone brought this to a holiday party and everyone loved it, including me. She gave out the recipe and this is it.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  cup mayonnaise
• 2  tablespoons Dijon mustard
• 1  tablespoon onion, chopped
• 10  ounces  cooked chicken breasts, chopped
• 8  slices bacon, crisply cooked and chopped
• 1  cup swiss cheese, shredded
• 2 (8 ounce) packages  refrigerated crescent dinner rolls
• 1  egg white, lightly beaten

Directions

1. Preheat oven to 350 degrees.
2. Use 2 quart bowl, mix all ingredients well except for egg white and crescent rolls; stir by hand.
3. Roll out crescent rolls onto cookie baking sheet; do not separate.
4. Seal seams.
5. Using a pizza cutter, cut crescents into strips (starting on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long).
6. Spread chicken mixture down the center of the crescents.
7. Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
8. Repeat, alternating strips of dough to form a braid.
9. Fold the bottom edges of the dough up at the ends of braid.
10. Brush top of dough with a lightly beaten egg white, if desired.
11. Bake 25-30 minutes or until golden brown; cover with foil when baking or crust becomes too brown.
12. (Note: You can use 2 cans of the larger big and flaky crescent rolls (6 sections instead of eight) and make 2 smaller braids instead of one large braid (one can per braid) and it works fine. You use 1/2 of the chicken mixture for each braid).