Turkey Cranberry Wreath

Ingredients

  • 2 (8 ounce) packages refrigerated crescent rolls
  • 1/2 cup mayonnaise
  • 2 tablespoons honey Dijon mustard
  • 1/2 teaspoon coarsely ground black 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
  • 1/4 cup chopped walnuts
  • 1 egg white

Instructions

  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 baking stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of a 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.)
  3. In a large bowl, mix mayonnaise, mustard and black pepper.
  4. Chop turkey into bite-size pieces. Add turkey, celery, parsley and cranberries to bowl. Add cheese; mix well.
  5. Using a medium scoop, scoop filling over seams of dough, forming a circle. Sprinkle chopped walnuts over filling.
  6. Beginning in center, lift one dough triangle across mixture. Continue alternating outer strips, slightly overlapping to form wreath. Tuck last end under first.
  7. In a small bowl, beat egg white lightly. Brush over dough.
  8. Bake for 25 to 30 minutes or until golden brown.

Yield: 10 servings

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