- 10
Ingredients
- Ingredients:
- 2 2
- packages (8 ounces each) refrigerated crescent rolls
- 1/2 1/2
- cup mayonnaise
- 2 2
- tablespoons honey Dijon mustard
- 1/2 1/2
- teaspoon coarsely ground black pepper
- 2 2
- cups (12 ounces) chopped cooked turkey
- 1/2 1/2
- cup sliced celery
- 3 3
- tablespoons snipped fresh parsley
- 1/2 1/2
- cup sweetened dried cranberries
- 1 1
- cup (4 ounces) shredded Swiss cheese
- 1/4 1/4
- cup walnuts, coarsely chopped
- 1 1
- egg white, lightly beaten
Preparation
Step 1
Small Mix 'N Scraper®
egg white, lightly beaten
Directions:
Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. Arrange 8 triangles in a circle on
with wide ends 3 inches from edge of baking stone and points towards the outside. (Points will extend off the edge of the baking stone. Arrange remaining 8 triangles in center of baking stone, matching wide ends with triangles already in place. (Points will overlap in center.) Using
Place mayonnaise, mustard and black pepper in
. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using
. Mix filling using
Small Mix 'N Scraper®
Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning with last dough triangle placed in center of baking stone, 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.