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Turkey Cranberry Wreath Recipe
2 8-ounce packages refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 t. coarsely ground black pepper
2 C. cooked turkey, chopped (about 12 oz.)
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1 C.)
1/4 C. walnuts, chopped
1 egg white
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 baking stone. Corners of wide ends will touch and points will extend 1
inch beyond edge of baking stone. Match wide end of each remaining triangle to
wide end of each outer triangle; seal seams. (Points will overlap in center; do
NOT seal.)
In a large bowl, mix mayonnaise, mustard and black pepper. Chop turkey into
bite-size pieces. Add turkey, celery, parsley and cranberries to bowl. Add
cheese; mix well. Using a medium scoop, scoop filling over seams of dough,
forming a circle. Sprinkle chopped walnuts over filling.
Beginning in center, lift one dough triangle across mixture. Continue
alternating outer strips, slightly overlapping to form wreath. Tuck last end
under first.
In a small bowl, beat egg white lightly. Brush over dough. Bake in preheated
oven 25 to 30 minutes or until golden brown.
Makes 10 servings.
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