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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main dish - sandwiches
Servings 12 servings

Ingredients
  

  • 2 cups diced cooked chicken
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped broccoli
  • 2 cloves garlic minced
  • 1/3 cup finely chopped red pepper
  • 1/2 tsp. dill weed
  • 4 oz. shredded sharp cheddar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • ½ cup cream cheese you can substitute mayonnaise
  • 16 oz. refrigerated crescent rolls
  • 1 egg white beaten OR milk
  • 2 Tbsp. slivered almonds

Instructions
 

  • In a bowl, combine the first 10 ingredients. Mix well.
  • Unroll crescent dough and place in a greased 15 x 10 x 1 in. baking pan.
  • Press the seams and perforations together, forming a triangle that fits <g class="gr_ gr_261 gr-alert gr_gramm gr_hide Grammar" id="261" data-gr-id="261">onto</g> your pan. (The dough will hang over edges of pan).
  • Spread the filling lengthwise down the center of the dough.
  • On each side, cut strips (approx. 1 1/2 inch wide)
  • Starting at one end, alternate the strips, twisting twice and laying at an angle across the filling. Seal the ends.
  • Brush dough with egg white (I just use milk); sprinkle with almonds (optional).
  • Bake at 375 for 30-35 minutes or until golden brown.
  • Cut into slices. Serve warm. 12 servings.