Ham and Swiss Crescent Braid

3/4 pound cooked ham, chopped (2 1/4 cups)
1 cup broccoli florets, thawed
4 ounces (1 cup) shredded Swiss cheese
1 jar mushrooms, sliced and drained
1/2 cup mayonnaise or salad dressing
1 tablespoon honey mustard
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons slivered almonds (optional)

Heat oven to 375 degrees F. Spray cookie sheet with non-stick cooking spray.

In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard; mix well.

Unroll both cans of dough. Place dough with long sides together on sprayed cookie sheet, forming 15 x 12-inch rectangle. Press edges and perforations to seal.

Spoon and spread ham mixture in 6-inch strip lengthwise down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with egg white. Sprinkle with almonds.

Bake at 375 degrees F for 29 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.

Makes 8 servings.

ENJOY!