Danish almond ring

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 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.