Mediterranean Tuna Wreath

2 packages (8 ounces each) reduced-fat refrigerated crescent rolls

1 can (6 ounces) water-packed tuna, drained and flaked

3/4 cup finely chopped red bell pepper

1 can (14 ounces) artichoke hearts in water, drained, divided

1 can (3 1/4 ounces) pitted ripe olives, drained and sliced

1 lemon

1 package (4 ounces) crumbled feta cheese

1 garlic clove, pressed

1 1/2 teaspoons Italian Seasoning Mix, divided

1 egg, separated

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 a large round pizza 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. (Points will overlap in center; do not seal.)

Drain tuna. Finely chop bell pepper. Chop artichoke hearts. Slice olives. Using a lemon zester, zest lemon to measure 1 tablespoon zest. In a bowl, combine tuna, bell pepper, artichoke hearts, olives, lemon zest, feta cheese, garlic and 1 teaspoon of the seasoning mix; mix well. Using a scoop, scoop filling over seams of dough, forming a circle.

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. (Discard yolk or set aside for another use.) Add remaining seasoning mix to egg white; beat lightly. Brush over dough. Bake 35-40 minutes or until golden brown. Cut and serve.

Yield: 10 servings

Nutrients per serving: Calories 250, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 24 g, Protein 11 g, Sodium 650 mg, Fiber 2 g

Cook's Tip: 1 can (6 ounces) chunk white chicken, drained and flaked, can be substituted for the tuna, if desired.