Chicken Sandwich Ring

2 cups cooked chicken, chopped
1 cup broccoli, chopped
½ cup red bell pepper, chopped
1 garlic clove, pressed
1 cup medium cheddar cheese, shredded
½ cup mayonnaise
2 tsp All-Purpose Dill Mix
¼ tsp salt
2 packages (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbs. slivered almonds

Preheat oven to 375*. Chop chicken, broccoli and red pepper with Food Chopper, put into Batter Bowl. Press garlic into Batter Bowl with Garlic Press. Grate cheese into bowl with Deluxe Cheese Grater. Using Measure-All cup, add mayonnaise to Batter Bowl. Add dill mix and salt using Adjustable Measuring Spoons. Mix contents of Batter Bowl using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop filling into a circle around ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 25 minutes or until golden brown and not doughy.