Preheat your oven to 375°F. Line a 13 x 9-inch baking sheet with parchment paper, set aside.

In a large bowl add in the broccoli florets, chicken breast chunks, red bell pepper, and garlic. Mix together well.

Next, add in the cheese, mayo, salt, and dill. Combine gently.

Roll out a large piece of parchment to work on. Open one can of crescent rolls and unroll it onto the parchment so that the length runs from left to right.

Open the next can of rolls and lay it right next to the first one. Press all of the seams together to ensure none of the filling leaks out. If you are using the crescent dough sheets you only have to press together the middle seam.

Pour the filling into the center of the dough, keeping it about an inch away from the top and bottom.

Starting on one side of the dough, cut it into 1-inch strips at a slight diagonal until you have about 10 strips. Repeat the same on the other side.

At one end, pick up one of the strips and set across the filling. Then grab the strip on the opposing side and set it across the first strip. Make sure to seal any open gaps so that no filling leaks out. Continue down the whole length of the braid.

Transfer to the parchment covered baking sheet.

Brush egg white on the dough with a pastry brush. Sprinkle on almonds.

Bake for 24-28 minutes.