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Turkey Cranberry Wreath



  • 2 (235g) packages refrigerated crescent rolls
  • 1/2 cup mayonnaise
  • 2 tablespoons honey Dijon mustard
  • 1/2 teaspoon coarsely ground pepper
  • 2 cups cooked turkey, chopped
  • 1/2 cup celery, sliced
  • 3 tablespoons fresh parsley, snipped
  • 1/2 cup dried cranberries
  • 4 ounces Swiss cheese, shredded (1 cup)
  • 1/4 cup walnuts, chopped (optional)
  • 1 egg, separated
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  1. Heat oven to 375 degrees F.
  2. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of Baking Stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using Dough and Pizza Roller. (Points will overlap in center; do not seal.)
  3. Measure mayonnaise, mustard and black pepper into Classic Batter Bowl.
  4. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using Min 'N Scraper. Using Medium Scoop, scoop filling over seams of dough, forming a circle.
  5. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.
  6. Separate egg over Small Batter Bowl using Egg Separator. Beat egg white lightly; brush over dough using Pastry Brush.
  7. Bake for 25 to 30 minutes or until golden brown.
  8. Cut and serve using Slice 'N Serve.

Yield: 10 servings

Per serving: 363 calories; 17 g protein; 24g fat; 20g carbohydrates; 521 mg sodium

Recipe credit: Season's Best Fall/Winter 2000 Recipe Collection - Pampered Chef

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