On a floured surface, gently knead dough to make a smooth ball (I use extra wheat flour for this step with great results). Place on greased cookie sheet. With floured hands, press dough into an 8" circle. Cut into 8 wedges; do not separate. Brush with reserved egg mixture.
Bake at 425* for 13-15 minutes or until golden brown. Cut into wedges; serve warm.
Time to Prepare: 10 minutes plus baking time
Nutritional Information: Calories: 260; Protein 6g; Carbohydrate 35g; Fat 11g; sodium 350 mg
Submitted By: Betsy
Original Source: Pillsbury's The Complete Book of Baking