Preheat oven to 425 degrees . Line baking sheet and cardboard paper towel roll with foil; spray roll with cooking spray. Unroll refrigerated piecrust on work surface; smooth with rolling pin. Trim into 8-by-9- inch rectangle. Cut lengthwise into 1 1/2-inch strips. Halve crosswise. Cut strips lengthwise into thirds, leaving 1/2 inch uncut at one short end; braid, then pinch ends together. Repeat with each strip. Wrap half of braids around prepared tube, seam side down and 2 inches apart. Brush with egg; sprinkle with coarse salt. Bake 8 to 10 minutes; cool on wire rack. Carefully slide braids off tube and slip onto napkins. Repeat with remaining braids.