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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I work outside the home, so I appreciate recipes like this that are fast and delicious. Diane Wampler, Morristown, Tennessee Ingredients:
2 cups chopped cooked chicken |
1 cup chopped fresh broccoli florets |
1 cup (4 ounces) shredded cheddar cheese |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
1 garlic clove, minced |
1 teaspoon dill weed |
1/4 teaspoon salt |
1/2 cup mayonnaise |
2 tubes (8 ounces each) refrigerated crescent rolls |
1 egg white, lightly beaten |
2 tablespoons slivered almonds |
Directions:
1. In a large bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle. Place on an ungreased baking sheet. Roll into a 15-in. x 12-in. rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough.
2. On each long side, cut eight strips about 3-1/2 in. into the center. bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg white. Sprinkle with almonds. Bake at 375° for 15-20 minutes or until filling is heated through and top is golden brown. Yield: 8 servings.
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