Chicken and Broccoli Braid

      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.


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