1/4 Cup Sugar
3 Tablespoons Margarine — softened
3 1/2 Ounces Almond Paste — broken in pieces
1 8 Ounce Can Pillsbury Crescent Dinner Rolls
1 Whole Egg — beaten
2 Teaspoons Sugar
1/4 Cup Almonds — sliced
Heat oven to 375 degrees. Lightly grease cookie sheet. In a small bowl, using fork, combine sugar, margarine and almond paste; mix well. Set aside.
Unroll dough into 2 long rectangles; over lap long sides to form 1 large rectangle. Firmly press perforations to seal. Press or roll out 16×8 inch rectangle; cut lengthwise into three equal strips. Place 3 tablespoons filling mixture evenly down center of each strip. Gently press filling to form 1 inch wide strip. Overlap side of dough over filling; firmly pinch edges to seal. On ungreased cookie sheet, loosely braid 3 filled strips. Form braid into ring; pinch ends of strips together to seal. Brush with egg; sprinkle with sugar and almonds.
Bake at 375 degrees for 15 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Serve warm.