Chicken and Broccoli Braid

12 oz. Cooked chicken (about 3 cooked boneless skinless chicken breasts)
1 cup broccoli
1/2 cup red bell pepper
1 garlic clove
4 oz. sharp cheddar cheese
1/2 cup mayonnaise
2 tsp. all purpose dill mix
1/4 tsp. salt
16 oz. (2 pkgs.) refrigerated crescent rolls
1 egg white, lightly beaten
2 tlbs. slivered almonds

Preheat oven to 375 degrees.  Chop chicken broccoli and peppers into a bowl.  Add pressed garlic.  Shred cheese into mixture.  Mix.  Add mayonnaise, dill mix, and salt.  Mix well.  Unroll 1 pkg. of crescent rolls.  Do not separate   Arrange longest sides of dough across width of rectangle stone.  Repeat with other pkg.  Seal perforations with roller.  On longest side cut dough into strips 1 1/2 in. apart.  3 in. deep.  Spread filling down middle.  To braid lift strips of dough across mixture to meet in center twisting each strip one turn.  Combine alternating strips to form braid.  Tuck ends under to seal at end of braid.  Brush dough with egg white.  Sprinkle almonds.  Bake 25-28 min. or until deep golden brown.

*Recipe from Pampered Chef