SAVORY CHICKEN VEGETABLE STRUDEL

Savory Chicken Vegetable Strudel



2 cups diced cooked chicken
1/2 cup shredded carrots
1/2 cup finely chopped broccoli
1/3 cup finely chopped sweet red pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tubes (8 ounces each) refrigerated crescent rolls
1 egg white, beaten
2 tablespoons slivered almonds

In a bowl, combine the first 10 ingredients; mix well. Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 inc x 12 inc rectangle (dough will hang over edges of pan). Spread filling lengthwise down the center of dough. On each long side, cut 1-1/2 in. wide strips 3-1/2 in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends. Brush dough with egg white; sprinkle with almonds. Bake at 375 degrees for 30-35 minutes or until golden brown. Cut into slices; serve warm

Yield 12 servings