Braided Circle Bread
Start by greasing a cookie sheet, lightly. Turn on the oven to 375 degrees. In small bowl (not plastic), empty a 3.5 tube of almond paste. Add 1/4 cup sugar and 3 Tablespoons of soft margarine. Mix the contents of the bowl with a fork, wooden if you have one. Put the bowl aside for now. Next, open 1 8-oz can refrigerated crescent dinner rolls. Tear the dough into 2 rectangles. Place one side over the other to for a big rectangle. Press to seal the edges. Roll out the dough to make one long rectangle, then cut the flat dough lengthwise into 3 equal strips. Spread the almond paste mix down the center of each strip. Using a spoon, press the filling down into a shallow trench. Lift the dough on either side and fold it over to cover the filling. Seal the edges. Grease a cookie sheet, lightly. Take the 3 strips of filled dough and braid them. Bring the ends together into a circle and seal it. Beat one egg and then brush it over the dough circle. Finish it off by sprinkling sugar and almond slivers over the dough. Let the braided dough circle bake at 375 for around 20 minutes or until golden brown. Let cool. Remove from cookie sheet and place on a special round serving dish, such as a cake plate.
Makes 8 servings.