Chicken Broccoli Round

2 cup (250 mL) chopped broccoli florets 3 cups (500 mL) chopped cooked chicken breasts (see Cook’s Tip) 1/2 cup (125 mL) diced red bell pepper 1 cup (250 mL) shredded sharp cheddar cheese 1 cup (125 mL) mayonnaise 1 garlic clove, pressed 2 tsp (10 mL) All-Purpose Dill Mix 3 pkg (8 oz or 235 g) refrigerated crescent dough 1 egg white, lightly beaten 2 tbsp (30 mL) slivered almonds

Directions: 1.Preheat oven to 375°F (190°C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Classic Batter Bowl; mix well.

2.Unroll one package of the crescent dough; do not separate. Arrange around the round stone Stone. Repeat with remaining package of dough.

3.Spread filling evenly over center of dough. Tuck ends up to seal at the end of round. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.