This is ever-so-slightly adapted from a Pampered Chef recipe. It's great because you can use pretty much whatever veggies you happen to have on hand. You can use different cheeses. You can spice it up! We have also made it using crab meat or shrimp.

2 Cups cooked chicken (lately, I have been using the Perdue pre-cooked chicken, works great!)
1 Cup chopped broccoli
1/2 Cup red bell pepper, chopped
1 pressed garlic clove (though we often use about 3!)
1/2 Cup mayo
1 cup shredded sharp cheddar cheese
2 tsp. Pampered Chef Dill Mix (or just plain ol' dill weed)
1/4 tsp. salt
2 pkg. (8 oz. each) refrigerated crescent rolls

Preheat oven to 375 degrees. Mix together and put mixture on crescent roll and braid. Brush with egg white and sprinkle with kosher salt. Bake 25-28 minutes on a baking stone.

Braid directions: (it sounds WAY more complex than it is. Basically you just open the two packs of rolls, press them together in the center to make a bigger rectangle. Put the chicken mixture in the middle, cut each side into strips and bring the strips from each side together to meet in the middle. It doesn't have to look pretty. )

Here are the super-anal directions:

Unroll 1 package of crescent dough;
: do not separate. Arrange longest sides of dough across width of 12 x 15 inch
: rectangle baking stone. Repeat with remaining package of dough. Using dough and
: pizza roller, roll dough to edges of baking stone, sealing perforations. On
: longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3
: inches deep using pizza cutter ( there will 6 inches in the center for the
: filling). Spread filling evenly over middle of dough. To braid, lift strips of
: dough across mixture to meet in center, twisting each strip one turn. Continue
: alternating strips to form a braid. Tuck ends up to form a rim at end of bread.

Categories: chicken, Pampered_Chef, baking_stone, one_dish_meals