This is a Pampered Chef recipe that I saw in one of their catalogs many years ago. Made it back then and loved it and just recently came across the recipe again. Super easy, quite fast to prepare and it will feed a family!

What you’ll need:
2 rolls refrigerated crescent roll dough
2 cups cooked, cubed chicken
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 cup shredded cheddar cheese
1 clove minced garlic
1/2 cup mayonnaise
1 tsp dill (I used poultry seasoning and dried thyme)
1/2 tsp salt (I used seasoned pepper in it’s place)
1 egg

Preheat oven to 350*F. Combine all ingredients except crescent rolls and egg in a large bowl. Set aside.
On a cookie sheet, unroll crescent roll dough without separating and placing the long edges together. Pinch and press seams together so one piece of dough is formed. Place filling across the center of dough, leaving an inch or two of dough exposed on the ends. Cut dough into strips on either side just up to the filling making sure there are an equal number of strips on both sides. Start braiding by folding up an end and then folding the strips over each other, one side after the other. At the end, fold the end up and pinch off any dough not needed to enclose the filling.
Brush the top with egg that’s been whisked with 1 tsp water. You don’t need to use all the egg. Bake 25-28 minutes. When golden brown on top, take out of oven and let rest 5 minutes before cutting and serving. Easily feeds a hungry family of 4, maybe even 6. Enjoy!