CHICKEN & BROCCOLI BRAID

Steps:

• 1. Preheat oven to 375°F. Chop chicken and broccoli using Food Chopper; place in Classic Batter Bowl. Chop bell pepper using Utility Knife; add to Batter Bowl. Press garlic over vegetable mixture using Garlic Press. 2. Shred cheese using Rotary Grater and add to vegetable mixture; mix gently. Add mayonnaise, Dill Mix and salt; mix well using Mix 'N Scraper®. 3. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller®, roll dough to seal perforations. On longest sides of Baking Stone, cut dough into strips 1 1/2 inches wide and 3 inches deep using Pairing Knife. (There will be 6 inches in the center for the filling.) 4. Spread filling evenly over middle of dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that ends meet at the center. Lightly pinch ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. 5. Brush egg white over dough using Chef's Silicone Basting Brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve using Slice 'N Serve®. Cook's Tips: Substitute 1 teaspoon dried dill weed for All-Purpose Dill Mix, if desired. Cook and chop 3 boneless, skinless chicken breast halves to get 2 cups of chopped cooked chicken. It's best to keep crescent roll dough refrigerated until ready to use. Once the dough is warm, it becomes soft and sometimes sticky, making it difficult to work with.