Savory Chicken Vegetable Strudel

Ingredients

• 2 cups diced cooked chicken
• 1/2 cup shredded carrot
• 1/2 cup finely chopped fresh broccoli
• 1/3 cup finely chopped sweet red pepper
• 1 cup shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

• 2 (8 ounce) packages refrigerated crescent dinner rolls
• 1 egg white, beaten
• 2 tablespoons slivered almonds

Directions

1. 1

   In a bowl, combine the first 10 ingredients; mix well.

2. 2

   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 in x 12 inch rectangle (dough will hang over edges of pan).

3. 3

   Spread filling lengthwise down the center of dough.

4. 4

   On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center.

5. 5

   Starting at one end, alternate strips, twisting twice and laying at an angle across filling.

6. 6

   Seal ends.

7. 7

   Brush dough with egg white; sprinkle with almonds.

8. 8

   Bake at 375 F.

9. 9

   for 30 to 35 minutes or until golden brown.

10. 10

    Cut into slices; serve warm; Yield: 12 servings.

11. 11

    Country Woman.