Danish Almond Crescent Ring

1/4 cup granulated sugar
3 tablespoons butter or margarine, softened
1 (3 1/2 ounce) tube almond paste, broken into pieces
1 (8 ounce) can refrigerated crescent dinner rolls
1 egg, beaten
2 teaspoons granulated sugar
1/4 cup sliced almonds

Heat oven to 375 degrees F. Lightly grease cookie sheet.

In small bowl using fork, combine sugar, butter and almond paste; mix well. Set aside.

Separate dough into 2 long rectangles; overlap long sides 1/2 inch to form 1 large rectangle. Firmly press perforations to seal. Press or roll out to form 16 x 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. Fold sides of dough over filling; firmly pinch edges to seal. On greased 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 for 15 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Serve warm.

8 servings