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Weekender Party Pleaser

2 cups diced cooked chicken     
1/2 cup shredded carrots   
1/2 cup chopped fresh broccoli   
1/2 cup chopped sweet red bell pepper         
1 cup shredded sharp Cheddar cheese   
1/2 cup mayonnaise   
2 garlic cloves, chopped
1/4 teaspoon salt
Pepper to taste
2 (8-ounce) tubes refrigerated crescent rolls
1 egg white, beaten
2 tablespoons slivered almonds

In a bowl, mix chicken, carrots, broccoli, red bell pepper, cheese, mayonnaise, garlic, salt, and pepper; mix well.  Unroll crescent roll dough and place on cookie sheet, side by side, pressing out perforations and making a 15x12-inch rectangle (dough will hang over pan).  Spread filling down center of dough.  On each side, cut 1-inch wide strips.  Start at one end and alternate strips from each side, twisting the ends across the filling and pinching to seal (it will look like it’s braided).  Brush with egg white and top with almonds.  Bake at 375 degrees for 30–35 minutes.  Makes 12 servings.

Contributed by Kingman Welcome Wagon Club Cookbook (Arizona)



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