Chicken 'n' Broccoli Braid

A beautiful chicken and pastry braid delivers both on taste and preparation. It's rich, creamy, full of vegetables and chicken and surrounded with a crispy, flaky crust.

• Ready In: 40 mins
• Serves: 8
• Yields: 1 braid

Ingredients

• 2  cups  cubed  cooked chicken breasts
• 1  cup  chopped fresh broccoli
• 4  ounces  shredded reduced-fat cheddar cheese
• 1⁄2 cup  chopped  sweet red pepper
• 2  teaspoons dill weed
• 2  garlic cloves, minced
• 1⁄8 teaspoon salt
• 1⁄4 cup low-fat mayonnaise
• 1⁄4 cup low-fat plain yogurt
• 2 (8 ounce)  tubes  refrigerated reduced-fat crescent rolls
• 1  egg white, lightly beaten
• 1  tablespoon  slivered almonds

Directions

1. In a large bowl, combine the first 7 ingredients.
2. Stir in mayonnaise, and yogurt.
3. Unroll both tubes of crescent dough onto an ungreased baking sheet, pressing together forming a 15 inch by 12 inch rectangle.
4. Seal seamsand perferations.
5. Spoon filling lengthwise down the center third of dough.
6. On each long side, cut dough 3 inches toward the center at 1 1/2 inch intervals, forming strips.
7. Bring one strip from each side over filling and pinch ends to seal.
8. Repeat.
9. Pinch ends of loaf to seal.
10. Brush with egg white, and sprinkle with almonds.
11. Bake at 375 degrees for 15-20 minutes or until crust is golden brown, and filling is heated through.