1/4 c. sugar
3 tbsp. butter, softened
4 oz. almond paste (1/2 of an 8 oz. can Solo almond paste)
1 (8 oz.) can Pillsbury crescent dinner rolls
1 egg, beaten
2 tsp. sugar
1/4 c. sliced almonds

Heat oven to 375 degrees. Grease cookie sheet. In small bowl, combine sugar, butter and almond paste. Unroll dough into 1 large rectangle. Firmly press perforations to seal. Roll out to approximately 16x8 inch rectangle. Cut lengthwise into 3 equal strips.

Place 1/3 of the filling mixture evenly down center of each strip. Overlap sides of dough over filling. Firmly pinch edges to seal. Braid filled strips. Form into ring. Pinch ends of strips to seal. Brush with egg. Sprinkle with sugar and almonds. Bake at 375 degrees for 15-22 minutes.