Glazed Pear Wreath

2 packages (8 oz. each) refrigerated crescent rolls

1 cup walnuts, chopped

1/2 cup raisins

1/4 cup plus 2 tbsp sugar, divided

1 teaspoon cinnamon, divided

1 egg

3 firm ripe pears

1/4 cup apricot jam

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. Corners of wide wends will touch and points will extend 1" beyond edge of cooking stone. Arrange 8 remaining triangles in center, matching wide ends. Seal seams. (Points will overlap in center; do not seal)

Chop walnuts using a food chopper. In a bowl, combine walnuts, raisins, 1/4 cup of the sugar, 3/4 teaspoon of the cinnamon and egg; mix well. Place remaining 2 tbsp sugar and 1/4 teaspoon cinnamon in a flour/ sugar shaker; set aside.

Core pears. Slice pears into rings. Arrange half of the pear rings over seams in dough forming a circle. Scoop filling evenly over pears. Arrange remaining pears slices in an overlapping circular pattern over filling. Sprinkle remaining sugar-cinnamon mixture over pears.

Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly over-lapping to form a wreath. Tuck last end under first.

Bake 25-30 minutes or until crust is golden brown. Remove to cooling rack. Heat apricot jam in microwave-cooker on high for 30 seconds or until melted; gently brush over entire surface of wreath. Cut into serving slices.

Yields: 10 servings