Savory chicken vegetable strudel is one that looks fancy without the fuss. If you’re looking for a way to sneak vegetables into a dish. From Michele Barneson of Washburn Wisconsin.

Ingredients 

2 cups diced cooked chicken

1/2 cup shredded carrots

1/2 cup finely chopped fresh broccoli

1/3 cup finely chopped sweet red pepper

1 cup (4 ounces) shredded sharp cheddar cheese

1/2 cup mayonnaise

2 garlic cloves, minced

1/2 teaspoon dill weed

1/4 teaspoon each salt and pepper

2 tubes (8 ounces each) refrigerated crescent rolls

1 egg white, beaten

2 tablespoons slivered almonds

Method

In a bowl, combine the first 10 ingredients. 

Unroll crescent dough and place in a greased 15-in. x 10-in. x 

1-in. baking pan; press seams and perforations together, forming a 15-in. x 12-in. rectangle (dough will hang over edges of pan).

Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in. wide strips 3-1/2-in. into center.

Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends. 

Brush dough with egg white; sprinkle with almonds.

Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm. Yield: 12 servings.