Chicken and Broccoli Braid

Chicken and Broccoli Braid
Photo Taste of Home

    2 cups cubed cooked chicken
    1 cup chopped fresh broccoli
    1 cup (4 ounces) shredded sharp cheddar cheese
    1/2 cup chopped sweet red pepper
    2 teaspoons dill weed
    1 garlic clove, minced
    1/4 teaspoon salt
    1/2 cup mayonnaise
    2 tubes (8 ounces each) refrigerated crescent rolls
    1 egg white, lightly beaten
    2 tablespoons slivered almonds

In a large bowl, combine the first seven ingredients. Stir in mayonnaise. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.
Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through. Yield: 8 servings.

Nutritional Facts 1 slice equals 457 calories, 31 g fat (8 g saturated fat), 51 mg cholesterol, 719 mg sodium, 24 g carbohydrate, 1 g fiber, 18 g protein.
Lighter version

Reduced fat version
Remove the fat but keep the flavor in a recipe by replacing one-third to one-half of the mayonnaise with reduced-fat plain yogurt.