I was honestly surprised by how much I liked this.  I kind of expected it to be one of those I was desparate to think of something that could be from packaged crescent rolls, and this is what I came up with recipes.  But, it’s not!  The almonds add a wonderful crunch and texture, so don’t skip out on those.
I will say though that this is best eaten when it’s cooked.  I have a little bit of texture issues, and the dough started to get a tiny bit soggy in the refrigerator, but Corrie happily took it as leftovers, so who am I to say?
Chicken and Broccoli Braid
  • 2 cups diced, cooked chicken
  • 1 cup fresh broccoli, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 clove crushed garlic, finely minced
  • 1 cup shredded Cheddar cheese
  • 1/4-1/2 cup mayonnaise (I used 1/4 cup, but it’s up to you and your preferences!)
  • 2 teaspoons dried dill weed
  • 1/4 teaspoon salt
  • 2 tablespoons slivered almonds
  • 1/4 cup diced onion
  • 2 (8 ounce) packages refrigerated crescent rolls
  • 1 egg white, beaten
  1. Preheat oven to 375 degrees F (190 degrees F).
  2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
  3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
  4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Source: Allrecipes