Chicken Broccoli Braid

(It makes double what you see up top there... we were just piggies and dove in before I remembered to take a picture!)

This is the all-time favorite recipe in this house. Patrick asked for it as his last meal before Iraq as well as his first when he got home. Maya loves it and it makes delicious leftovers! This is a Pampered Chef recipe.

2 cups cooked chicken, chopped
1 cup cooked broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. all-purpose dill mix (or I use dried dill weed and I think it was better)
1/4 tsp. salt
2 pkgs. (8oz. each) refrigerated crescent rolls (those ones that are "for baking"-the flat ones-aren't so good with this!)
1 egg white, lightly beaten
2 tbsp. slivered almonds

Preheat oven to 375F. Chop chicken and broccoli and place in bowl. Add bell pepper, garlic, and cheese, mix gently. Add mayonnaise, dill mix, and salt. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone (or baking sheet-but everyone should have a baking stone!) Repeat with remaining package of dough. Using roller, roll dough to seal perforations (or just pinch together really well-important!). Spread filling evenly over middle of the length of dough (look at my picture if you don't get it). On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds (optional-I don't care for them on there). Bake 25-28 minutes or until deep golden brown.