Chicken Broccoli Braid

The original recipe was found here at allrecipes, but I have adapt it each to time to what I have.  My family found this a few years ago and kinda went crazy making it all the time.  I love the dill flavor!  It is way easy, but looks fancy with the braid.

• 2 cups diced, cooked chicken meat (or less, I try to do less meat, more vegetables)
• 1 cup fresh broccoli, chopped (i've done 2c. mmm)
• 1/2 cup red bell pepper, chopped (i usually do green cause its cheaper)
• 1 clove crushed garlic
• 1 cup shredded Cheddar cheese
• 1/2 cup mayonnaise or plain yogurt
• 2 teaspoons dried dill weed
• 1/4 teaspoon salt
• 1/4 cup diced onion
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 egg white, beaten

1. Preheat oven to 375 degrees F (190 degrees F).
2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown. 

  Its no big science really.  I like to make sure the ends are completely sealed because I've had juice leak all over out of the braid.  I'm planning on trying this out with homemade crescent roll dough :)