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1
Cook and shred chicken breast. You can boil it in water with a tablespoon of garlic, pepper and salt or cook it in a skillet with garlic and butter. However it gets cooked, I generally season mine during the process. Place shredded chicken in fridge to cool.
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2
Preheat oven to degree indicated on prepackaged rolls.
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3
In a large bowl mix all the spices into mayonnaise and chill in fridge.
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4
Chop bell peppers and broccoli into small pieces.
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5
Mix cool chicken, bell peppers, broccoli and cheese into the mayo mixture.
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6
On a cookie sheet, roll out dough. It comes out of the can as a rectangle; do not separate the rolls from each other. I use my fingers to gently push the perforated lines back together.
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7
Use both cans together to make one large rectangle, a single sheet of dough.
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8
Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip of uncut dough down the center, with the cut strips forming a fringe down each side. Make sure to keep an even number.
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9
Spread the chicken mixture along the center strip.
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10
Fold the short ends of the dough up over the edge of the mound.
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11
Now bring each strip, and its partner on the other side, up to meet on top of the chicken mixture mound.
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12
Pinch the ends together and fold down.
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13
Continue until you have a pretty loaf.
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14
Brush dough with the egg white and bake in the preheated oven 25-30 minutes.
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15
Don't undercook or its soggy, its pretty wet bread.
