1/4 cup sugar
3 tablespoons butter or margarine — softened
3 1/2 ounce tube almond paste — broked in pieces
8 ounce can Pillsbury Refrigerated Crescent Rolls
1 egg — beaten
2 teaspoons sugar
1/4 cup sliced almonds
Heat oven to 375 F. Lightly grease cookie sheet. In small bowl using fork, combine sugar, margarine and almond paste; mix well. Set aside. Unroll dough into 2 long rectangles; overlap long sides to form 1 large rectangle. Firmly press perforations to seal. Press or roll out to 16×8″ rectangle; cut lengthwise into three equal strips. Place 3 tablespoonfuls filling mixture evenly down center of each strip. Gently press filling to form 1 inch wide strip. Overlap sides of dough over filling; firmly pinch edges to seal. On ungreased cookie sheet, loosely braid 3 filled strips. Form braid into ring; opinch ends of strips together to seal. Brush with egg; sprinkle with sugar and almonds. Bake at 375 F. for 15-22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Serve warm. 8 servings. Per serving; 250 calories, 5 g protein, 24 g carbohydrate, 15 g fat, 35 mg cholesterol, 290 mg sodium Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.44 Submitted by Lynette Theodore, Friendship, WI MC formatting by bobbi744@acd.net ICQ#2099532