In a bowl, combine the first 10 ingredients; mix well.
Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 in x 12 inch rectangle (dough will hang over edges of pan).
Spread filling lengthwise down the center of dough.
On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center.
Starting at one end, alternate strips, twisting twice and laying at an angle across filling.
Seal ends.
Brush dough with egg white; sprinkle with almonds.
Bake at 375 F.
for 30 to 35 minutes or until golden brown.
Cut into slices; serve warm; Yield: 12 servings.
Country Woman.
Ingredients:
2 cups diced cooked chicken
1/2 cup shredded carrots
1/2 cup finely chopped fresh broccoli
1/3 cup finely chopped sweet red peppers
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
2 cloves garlic, minced
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) packages refrigerated crescent dinner rolls
1 egg whites, beaten
2 tablespoons slivered almonds
Steps/Methods:
In a bowl, combine the first 10 ingredients; mix well.
Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 in x 12 inch rectangle (dough will hang over edges of pan).
Spread filling lengthwise down the center of dough.
On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center.
Starting at one end, alternate strips, twisting twice and laying at an angle across filling.
Seal ends.
Brush dough with egg white; sprinkle with almonds.
Bake at 375 F.
for 30 to 35 minutes or until golden brown.
Cut into slices; serve warm; Yield: 12 servings.
Country Woman.
