Artichoke-Cheese Braids

3/4 C. drainted, finely chopped artichoke hearts, patted dry
1/2 C grated parmesan Cheese
2 T mayonnaise
1 can pillsbury crescent dinner roles (or crescent recipe creations dough - works best!!)
1 jar (2 oz) diced pimientos, drained (i didn't have these, and didnt' use them, and they were good)
1 egg, beaten
1 tsp grated parmesan cheese

Heat oven to 375 deg. F. in small bowl, mix artichokes, 1/2 C. Parmesan cheese and the mayonnaise, set aside.

unroll dough, separate into 2 long rectangels (for dough sheet, cut into 2 long rectangles). Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11x4 1/2 inc. rectangles (firmly pressing any perforations to seal - this is why the dough sheets work better... this step isnt' needed and the whole thing comes out neater)

Spoon half of the artichoke mixture in 1 1/2 in wide strip lengthwise down center of each rectangle. Top each evenly with pimientos (of course this is the step i skipped)

On long sides of each rectangle, make 15 cuts about 3/4 in apart almost to edge of artichoke mixture. for braided apearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side, pinch to seal.

Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with beaten egg; sprinkle with 1 tsp parmesan cheese.

Bake 13-18 min or until deep golden brown. Cool 5 min. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.