Made in Cindy's Kitchen, "Just North of Wiarton & South of the Checkerboard",
Recipe Source, from the "Fire and Spice to the Rescue" - a fundraising cookbook created by firefighters in Brampton, Ont.
Read more: http://www.ctvnews.ca/oct-3-2011-chicken-and-broccoli-braid-recipe-1.706109#ixzz2DLYx5n19
Chicken & Broccoli Braid
Ingredients:
2 cups cooked chicken meat, diced
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove garlic, crushed
1 cup cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp dried dill weed
1/4 tsp salt
1 tbsp slivered almonds
1/4 cup onion, diced
2 (8 oz) packages refrigerated crescent rolls
1 egg white, beaten
Directions:
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion
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 centre, stating on the long sides. There should be a solid strip about 3 inches wide down the centre, with the cut strips forming a fringe down each side.
Spread the chicken mixture along the centre strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven at 375 degrees 25-28 minutes or until golden brown.
NOTE: I did not have or use Dill weed, nor use almonds, and I had also forgotten the egg white wash. It was still all very very good.