Chicken & Brocolli Stuffed Crescent Rolls

12 ounces cooked chicken, chopped (2 cups)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
1 cup sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons All-Purpose Dill Mix (or 1 tsp. dried dill weed)
1/4 teaspoon salt
2 packages refrigerated crescent rolls
1 egg white, lightly beaten
2 Tablespoons slivered almonds

Mix chicken, broccoli, bell pepper, garlic and cheese.  Add mayo, dill mix, and salt.  Mix well.
Spread out crescent rolls, fill with mixture, fold over edges ( you can make a loaf rather than individual rolls).
Brush with egg whites; sprinkle with almonds

For Loaf: Cook 375 for 25-28 minutes or until golden brown.
For Rolls: Cook 375 for 11-15 minutes or until golden brown.