Recipe By :
Serving Size : 10
Preparation Time :0:55
Categories :
Appetizer
Amount Measure Ingredient -- Preparation Method
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16 Oz Refrigerated Crescent Rolls
10 Oz Frozen Chopped Spinach -- thawed
and drained
1 1/2 C Cooked Ham -- diced
1/4 C Green Onions -- thinly sliced
1 1/4 C Swiss Cheese -- shredded
1/4 C Mayonnaise
1/4 Tsp Black Pepper -- ground
2 Plum Tomatoes -- sliced
1 Egg White -- lightly beaten
1/4 C Sliced Natural Almonds -- chopped
1. Preheat oven to 375F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the
center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points
will extend 1 inch beyond edge of baking stone.
Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker's Roller. Points will overlap in center; do not seal.
2. For filling, combine spinach, ham and green onions in
classic batter bowl. Shred cheese using
deluxe cheese grater. Add 1 cup of the
cheese, mayonnaise and black pepper to ham mixture; mix well. Using large scoop, scoop
filling over seams of dough, forming a circle.
3. Arrange
tomatoes in an overlapping circular pattern over filling; top with remaining
cheese. Beginning in center, lift one
dough triangle acroos mixture. Continue alternating with outer traingles, slightly overlapping to form wreath. Tuck last end under first.
4. Brush egg white
over dough using pastry brush. Coarsely
chop almonds using food chooper; sprinkle over
wreath. Bake 25-30 minutes or until golden
brown. Cut and serve.