1/2 cup pineapple slices (about 4 slices), plus 2 for garnish
4 ounces Cheddar cheese, shredded (1 cup)
1/4 cup macadamia nuts chopped
1 egg, separated
Heat oven to375 degrees F.
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 Dough and Pizza Roller. (Points will overlap in center; do not seal.)
Measure mayonnaise, mustard, and black pepper into Classic Batter Bowl.
Chop chicken, using Food Chopper. Slice celery using Chef's Knife. Snip
parsley using Kitchen Shears. Add chicken, celery, parsley, and pineapple to
Batter Bowl. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling
using Mix ' N Scraper®. Using Medium Scoop, scoop filling over seams of
dough, forming a circle.
Coarsely chop nuts using Food Chopper; sprinkle over filling. Beginning
in center, lift one dough triangle across mixture. Continue alternating with
outer triangles, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over Small Batter Bowl using Egg Separator. Beat egg white
lightly; brush over dough, using Pastry Brush.