Danish almond crescent ring

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 16x8"
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