Ingredients
- 8 pillsbury crescent dinner rolls
- 1 egg (whole beaten)
- 3 1/2 ounces almond paste broken in (pieces)
- 1/4 cup sugar
- 3 tablespoons margarine softened
- 1/4 cup almonds (sliced)
- 2 teaspoons sugar
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 16x8 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.
