Something about mixing turkey and cranberry together! MMMM!
Turkey Cranberry Wreath
2 pkgs (8 oz ea) refrigerated Crescent Rolls
Combine in large bowl:
2 Tbsp honey Dijon mustard
½ tsp. Coarsely ground black pepper
2 cups cooked turkey, chopped (about 12 oz)
½ cup celery, sliced
3 Tbsp fresh parsley, snipped
½ cup dried cranberries
4 oz swiss cheese, shredded (1 cup)
¼ walnuts, chopped
1 egg, separated to keep white, (set aside yolk for other use)
Preheat oven to 375 deg. Unroll crescent dough, separate into 16 triangles. With wide ends of triangles toward the center of the Large Round Stone, arrange 8 triangles in a circle. 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 (created by touching triangle bases) using dough roller. Points will temporarily overlap in center; do not seal! Scoop filling over seams of dough, forming a circle of filling. Beginning in center, lift the topmost pointed end of dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first. Beat egg white lightly and brush over dough. Bake wreath 25-30 minutes or until golden brown.
Cut, serve and enjoy! YUM!!!