ham florentine wreath

Directions:

1. Preheat oven to 375°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 with Handles. 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. Grate cheese using Rotary 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 across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.
4. Brush egg white over dough using Chef's Silicone Basting Brush. Coarsely chop almonds using Food Chopper; sprinkle over wreath. Bake 25-30 minutes or until golden brown. Cut and serve using Slice 'N Serve®.