Chicken 'N Veggies Braid

Preheat: 375 Bake: 25-30 min Serves: 6
Ingredients

• 2 batches Crescent Roll Dough, can use store bought Crescent Roll Dough
• 2 lb cooked chicken, cubed or shredded
• 2-3 c diced vegetables; such as: broccoli, cauliflower, carrots, bell peppers, onions, mushrooms, corn, peas, green beans, spinach...
• 1-2 cloves garlic, minced
• 1/4 tsp salt
• pepper to taste
• 1 c shredded cheese
• 1 c milk
• 2 Tbs butter
• 2 Tbs flour
• 1 egg white, beaten

Directions

1. Prepare crescent roll dough, roll out to form a 9"x12" rectangle. Cut 1"Wx2"L strips in towards the center, starting on the long sides. There should be a solid strip about 3-4" down the center, with the cut strips forming a fringe down each side.
2. Combine chicken, diced vegetables, salt and pepper in a large bowl until well mixed; pour evenly over Crescent dough.
3. Make a white sauce roux: Melt butter in sauce pan over low heat; slowly blend in flour until smooth; stir in milk, heat to boiling, boil 1 min stirring constantly.
4. Slowly mix shredded cheese into roux until melted; pour over chicken mixture on crescent dough.
5. Fold crescent edges criss-crossed to form a braid, pinch or twist ends to seal.
6. Brush braid dough with egg white.
7. Bake, until golden brown.