Ingredients: |
Ingredients: 2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups (12 ounces) chopped cooked turkey
1/2 cup sliced celery
3 tablespoons snipped fresh parsley
1/2 cup sweetened dried cranberries
1 cup (4 ounces) shredded Swiss cheese
1/4 cup walnuts, coarsely chopped
1 egg white, lightly beaten
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Directions: |
Directions:Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. Arrange 8 triangles in a circle on a round pizza pan wide ends 3 inches from edge of baking sheet and points towards the outside. (Points will extend off the edge of the baking sheet. Arrange remaining 8 triangles in center of baking stone, matching wide ends with triangles already in place. (Points will overlap in center.) Using rolling pin, roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
Place mayonnaise, mustard and black pepper bowl and mix. Add turkey, celery, parsley and cranberries and blend together. Add grated cheese to mixture. Scoop filling over dough in a continuous circle.
Sprinkle walnuts over filling. Beginning with last dough triangle placed in center of the pan, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (Filling will show.) Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
Brush egg white over dough. Bake 25-30 minutes or until golden brown. |
This recipe for Turkey Cranberry Wreath/Ring is from