Ingredients: |
Ingredients: 2 pkgs. refrigerated crescent rolls
1/2 c. mayo
2 T. honey Dijon mustard
1/2 tsp. coarsely ground black pepper
2 c. cooked turkey, chopped
1/2 c. celery, sliced into thin slices
3 T. fresh parsley (I add dried most of the time)
1/2 c. dried cranberries
4 ounces (1 cup) swiss cheese, shredded
1/4 c. walnuts or pecans, chopped
1 egg, separated
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Directions: |
Directions:Preheat oven to 375º. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large round pizza stone (or spray a cooky sheet and make a circle, pointy ends facing out, wide ends touching each other)
Put other eight crescent rolls so the two big ends are touching and push with your fingers to seal the two widest parts.
Measure mayo, mustard, pepper into bowl. Add chopped turkey, celery, parsley, cranberries nuts, and swiss cheese. Put that mixture around to form a circle on top of the sealed edges of the crescent rolls. Take each point and pull it carefully over the mixture, keep doing this until all the points are over the mixture, it should look like a wreath. (Hey you are good!) Beat egg white slightly and brush over the crescent rolls. Bake 25-30 minutes, until golden brown. Make sure there isn't a glob of dough, spread it out so there isn't, or it will not cook. The filling is supposed to show through, you don't seal the dough you have pulled over the top. After you make it once it is super easy to make, just confusing the first time. |
This recipe for Turkey Cranberry Wreath is from