Savory Chicken Vegetable Strudel

I have sometimes used oregano instead of dill weed. Good way to get a bunch of yummy veggies. Savory Chicken Vegetable Strudel 2 c. cooked, cubed chicken ½ c. shredded carrots ½ c. finely chopped fresh broccoli 1/3 c. finely chopped sweet red pepper 1 c. shredded cheddar cheese ½ c. mayonnaise 2 garlic cloves, minced ½ t. dill weed ¼ t. salt ¼ t. pepper 2 tubes (8 oz. each) refrigerated crescent rolls 1 egg white, beaten 2 T. slivered almonds Preheat oven to 375º. In a bowl, combine first 10 ingredients; mix well. Unroll crescent dough and place in a greased 15x10-inch baking pan; press seams and perforations together, forming a rectangle (dough will hang over edges of pan). Spread filling lengthwise down the center of dough. On each long side, cut 1½-inch wide strips 3½-inches into center. Starting at one end, alternate strips, twisting twice and layering at an angle across filling. Seal ends. Brush dough with egg white; sprinkle with almonds. Bake for 30 to 35 minutes or until golden brown. Cut into slices; serve warm.