Mix pistachios with egg, sugar, butter, orange peel, vanilla and salt; set aside. Roll out dough on floured board to 12 x 9-inch rectangle (dough will feel elastic and want to pull back). Spread pistachio mixture onto rectangle, leaving 1/2-inch border at edges. Roll up dough, starting from long side. Transfer to oiled, 12-inch pizza pan. Carefully shape into ring, then seal ends together, wetting dough with water if necessary. With kitchen shears or knife, snip into or slice dough ring at 3/4 to 1-inch intervals, cutting from outside edge toward center but not quite all the way through. Gently pull apart and turn each slice to face up. Brush ring with egg wash.

Place in warm place for 30 to 60 minutes to let rise until soft and puffy. Pre-heat oven to 375 degrees F.; bake for 17 minutes or until golden, covering loosely with foil if it begins to get too brown. Cool; drizzle with glaze.

Glaze: 1 cup powdered sugar mixed with 4 to 5 teaspoons lemon juice. Garnish with extra chopped pistachios.

Recipe and Photo Courtesy of The California Pistachio Commission.