Hawaiian Chicken Wreath

2 packages (8 ounces each) refrigerated crescent rolls
� cup mayonnaise
3 tablespoons honey mustard
� teaspoon coarsely ground black pepper
2 cups cooked chicken, chopped (about 12 ounces)
� cup celery, sliced
3 tablespoons fresh parsley, snipped
� cup pineapple slices (about 4 slices), + 2 for garnish
4 ounces Cheddar cheese, shredded (1 cup)
� cup macadamia nuts chopped
1 egg, separated

1. Preheat oven to375�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. 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 Dough and Pizza Roller. (Points will overlap in center; do not seal.)

2. Measure mayonnaise, mustard, and black pepper into Classic Batter Bowl. Chop chicken, using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Kitchen Shears. Add chicken, celery, parsley, and pineapple to Batter Bowl. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using Mix ' N Scraper�. Using Medium Scoop, scoop filling over seams of dough, forming a circle.

3. Coarsely chop nuts using Food Chopper; sprinkle over filling. 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. Separate egg over Small Batter Bowl using Egg Separator. Beat egg white lightly; brush over dough, using Pastry Brush. Bake 25-30 minutes or until golden brown. Cut and serve using Slice 'N Serve�.