I have sometimes used oregano instead of dill weed. Robin likes to put hot sauce on it. I haven't tried that yet.
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.