Rings and Braids

Steps to making the ring for many Pampered Chef recipes:

1. Unroll 2 (8 oz) packages refrigerated crescent rolls; separate into 16 triangles.


2. Arrange triangles, slightly overlapping, in a circle on a large round pizza stone with the wide ends 4 inches from the edge of baking stone. (Points will extend off the edge of the baking stone.
   
3. Roll wide ends of dough toward center to create a 5-inch opening.



4. Put whatever kind of filling you desire in the ring around the center hole.



5. Bring points of triangles up and over the filling and tuck under dough at the center to form a ring. (Filling will show through the cracks.)



6. Bake as indicated by recipe/package directions.

Steps to making the braid.

1. Unroll 2 (8 oz) packages refrigerated crescent rolls; DO NOT separate.
   
2. Arrange dough on a rectangle stone or cookie sheet with longest sides of rectangles across width of baking stone.


3. Roll dough to seal the seams.


4. Starting on longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long.



5. Place filling down the center of the dough.


6. Starting at one end, lift one strip of dough; twist one turn and lay across top of filling.


7. Repeat, alternating strips of dough to form a braid.



8. Fold bottom edges of dough up at ends of braid.


9. Bake as indicated by recipe/package directions.