Apricot-Almond Breakfast Ring

Source: The Pampered Chef

1 package refrigerated crescent rolls
3 ounces cream cheese, softened
1/2 cup apricot preserves
3 tablespoons sliced almonds, divided
1 large egg white, lightly beaten

Heat oven to 350 degrees F.

Arrange triangles in circle on 13-inch Round Baking Stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in center of stone.) Spread cream cheese evenly onto widest end of each triangle. Spread preserves over cream cheese. Sprinkle with 2 tablespoon almonds. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Brush egg white over bread. Bake for 22 minutes or until lightly browned.

Serve warm.