2 c cooked and chopped chicken (I used 2 chicken breasts seasoned with different spices)
1 c chopped broccoli (I used frozen)
1/2 c chopped red pepper
1 c ff shredded cheddar cheese
1 garlic clove pressed
1/2 c fat free mayo
1 tsp dill
1/4 tsp salt
2 8oz pkgs reduced-fat crescent rolls
1 egg white lightly beaten
Preheat oven to 375*. Mix chicken, brocolli, pepper and cheese. Add garlic, mayo, dill and salt. Mix well. Unroll dough - DO NOT SEPERATE! Place long ways, side by side on a large cookie sheet. Roll until smooth - I just used my fingers to smooth out the seams. On long side cut dough into strips 1 1/2" apart and 3" deep leaving 6" in center for the filling (sounds mor confusing than it is - just take a knife and cut equal size strips on both sides leaving about six inches in the center for the filling). Place filling on center piece and spread evenly over that piece. To braid, lift stips over the filling to meet in the center, twisting and turning strips, alternating strips for braids. Tuck in ends over filling. I then went over the ring to make sure there weren't any holes or opening where the filling could escape - just use your fingers to smooth out those areas - if need be, take extra dough from the ends to fill in holes. Brush on egg white. Bake 20-25 minutes.
6 servings
8 WW points