Preparation Time

1 hour (30 minutes prep, 30 minutes to bake)

• 2 pkgs (8 oz each) refrigerated crescent rolls (note, I use low-fat)
• 1 pkg (10 oz) frozen chopped spinach, thawed and drained
• 1 1/2 cups (8 oz) diced cooked ham
• 1/4 cup green onions, thinly sliced
• 1 1/4 cups (5 oz) shredded swiss cheese, divided
• 1/4 cup mayonnaise (note, I use low-fat)
• 1/4 teaspoon black pepper
• 2 plum tomatoes, diced
• 1 egg white, lightly beaten
• 1 oz sliced almonds

Directions

• for filling, combine spinach, ham and green onions; add 1 cup shredded cheese, mayonnaise, black pepper and tomatoes; mix well
• unroll crescent dough; separate into 16 triangles; with wide ends of triangles towards the center, arrange 8 triangles in a circle on a large pizza stone (corners of wide ends will touch and points will extend to edge of stone or beyond; if you don't have a pizza stone, okay to use a baking sheet); arrange the remaining 8 triangles in center, matching wide ends; seal seams at wide ends (points will overlap in center, do not seal)
• scoop filling over seams of dough, forming a circle; 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
• brush with egg white; sprinkle almonds over wreath
• place pizza stone with wreath in cold oven (it may crack a pizza stone if placed in a preheated oven); turn oven to 375 and bake 20-25 minutes