Patty's Chicken Braid

1 lb chicken, cut into small pieces
1 c brocolli
2 cloves garlic, minced
1 c shredded cheddar cheese
½ c mayo
½ tsp dill weed
salt
pepper
Red and green pepper, if desired
2 8 oz pkgs crescent rolls

Preheat oven to 350F. Cook chicken and broccoli as you normally would and place them in a large bowl once they are finished. Add in minced garlic, shredded cheese, mayo, dill weed, a dash of salt and pepper, and red and/or green pepper, if desired. Mix well until it makes a thick pasty mixture. Arrange the crescent rolls in a braid by laying both packages of crescent rolls out without separating into triangles and rolling dough to seal the seams. Cut 7 small slits (about 3 in long) in each side of the dough so it looks like there are 8 small strips attached to a large center piece. Scoop the chicken mixture into the large center piece; starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid and brush the top with egg whites. Bake for 25 minutes or until browned.