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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
Details
Adapted from food.com
Preparation
Step 1
* Preheat oven to 375°F.
* Unroll crescent dough; separate into 16 triangles.
* Arrange 8 triangles in a circle on a large pizza stone 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 Baker's Roller, 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 in bowl.
* Chop turkey, slice celery and snip parsley.
* Add turkey, celery, parsley and cranberries to bowl.
* Add shredded cheese.
* Mix filling.
* Using Large Scoop, scoop filling over dough in a continuous circle.
* Coarsely chop walnuts and 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.
* Brush egg white over dough.
* Bake 25-30 minutes or until golden brown. Serve and Enjoy!
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