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 of Baking Stone.
Arrange remaining 8 triangles in center. matching 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.
Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using
Min 'N Scraper. Using Medium Scoop, scoop filling over seams of dough, forming
Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning
in center, lift one dough triangle across mixture. Continue alternating with
outer triangle, 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.
Bake for 25 to 30 minutes or until golden brown.
Cut and serve using Slice 'N Serve.
Yield: 10 servings
Per serving: 363 calories; 17 g protein; 24g fat; 20g carbohydrates; 521
Recipe credit: Season's Best Fall/Winter 2000 Recipe Collection - Pampered