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 longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller®, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. (4 cm) apart, 3 in. (7.5 cm) deep. (There will be 6 in./15 cm in the center for the filling.)
3. Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown

Yield: 10 servings

Nutrients per serving: Calories 360, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 19 g, Protein 16 g, Sodium 530 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 1 starch, 1 vegetable, 1 1/2 low-fat meat, 3 fat (1 carb)

Cook's Tips: If desired, 1 tsp (5 mL) dried dill weed can be substituted for the All-Purpose Dill Mix.