Source: The Pampered Chef

Ingredients

• 2 (8 ounce) packages reduced-fat refrigerated crescent rolls
• 1 (6 ounce) can water-packed tuna, drained and flaked
• 3/4 cup finely chopped red bell pepper
• 1 (14 ounce) can artichoke hearts in water, drained, divided
• 1 (3 1/4 ounce) can pitted ripe olives, drained and sliced
• 1 lemon
• 1 (4 ounce) package crumbled feta cheese
• 1 garlic clove, pressed
• 1 1/2 teaspoons Pantry Italian Seasoning Mix, divided
• 1 egg, separated

Instructions

1. Heat oven to 375 degrees F.
2. 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.)
3. Drain tuna using small Colander. Using Chef's Knife, finely chop bell pepper. Chop artichoke hearts using Food Chopper. Slice olives using Egg Slicer Plus. Using Lemon Zester/Scorer, zest lemon to measure 1 tablespoon zest.
4. In Classic Batter Bowl, combine tuna, bell pepper, artichoke hearts, olives, lemon zest, feta cheese, garlic pressed with Garlic Press and 1 teaspoon of the seasoning mix; mix well using Mix 'N Scraper. Using Large Scoop, scoop filling over seams of dough, forming a circle.
5. Beginning in center, lift one dough triangle across filling towards the outside. Next, lift one triangle from the outside across the length of the filling. Continue alternating triangles, slightly overlapping to form wreath. Tuck last end under first. Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set aside for another use.) Add remaining seasoning mix to egg white; beat lightly. Brush over dough using Pastry Brush.
6. Bake 35 to 40 minutes or until golden brown.
7. Cut and serve using Slice 'N Serve.