Ingredients
2 cups cubed cooked chicken breast1 cup chopped fresh broccoli1 cup shredded reduced-fat cheddar cheese1/2 cup chopped sweet red pepper2 teaspoons dill weed2 garlic cloves, minced1/4 teaspoon salt1/4 cup reduced-fat mayonnaise1/4 cup reduced-fat plain yogurt2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls1 large egg white, lightly beaten1 tablespoon slivered almonds
Preparation
In a large bowl, combine the first seven ingredients. Stir in mayonnaise and yogurt. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15x12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.
Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through.
