Ingredients:

2 cups cooked chicken (cubed or cut into pieces)

1 cup frozen chopped broccoli (defrosted)

1/2 cup chopped red pepper

1 cup mayonnaise

1 cup cheddar cheese

1/4 teaspoon crushed garlic

2 teaspoons dill mix spice blend

2 packages of canned crescent rolls

Directions:

PREHEAT oven to 350° F.

MIX all the ingredients above (except the crescent rolls). COMBINE well. It is best to make this the night before and refrigerate, which enhances the flavor. Keep the crescent rolls in the refrigerator until you are ready to use them. Unroll the 2 packages of crescent rolls side by side. You will have two rectangular shaped pieces. Overlap these two rectangles about 1/2-inch on a flat cookie sheet or stone. Use a rolling pin to flatten the overlapped area. You now have a large rectangle.

SPREAD the chicken mixture diagonally (from corner to corner) on top of the crescent roll. (Do not spread all the way to the corners of the crescent roll. Leave about 2-inches of bare crescent roll at the corners -- as you will need to fold these two corners over the mixture.) Fold the corners up over the mixture.

NEXT, using a knife, make diagonal cuts one-inch apart on the bare crescent roll (start at the where the chicken mixture is laying and cut a straight line to the edge of the crescent roll). Continue making these diagonal cuts on both sides of the chicken mixture.

TAKE one of the strips on each side of the chicken mixture, and fold the strips across the chicken mixture so that the ends of the crescent roll meet. Pinch the ends together. Do this for each crescent roll strip. You now have a "braided" loaf of bread.

SPRAY the top with olive oil -- or you can brush the top with beaten egg. Bake at 350° F. degrees for about 25 minutes or until golden brown.
  

    Prep Time:  15 minutes                        Calories:162
    Bake Time: 25 minutes                      Yield: 1 loaf