Turkey Cranberry Wreath

By Bettye

This is one of those priceless recipes that actually makes leftovers worth savoring.

Ingredients

• 2 packages (8 oz each) refrigerated crescent rolls
• 1/2 cup mayonnaise
• 2 T. honey Dijon mustard
• 1/2 t. coarsely ground black pepper
• 2 cups cooked turkey, chopped
• 1/2 cup celery, sliced
• 3 T. fresh parsley, snipped
• 1/2 cup dried cranberries
• 4 oz. Swiss cheese, shredded (1 cup)
• 1/4 cup walnuts, chopped
• 1 egg, separated

Preparation

Step 1

1. Preheat oven to 375 degrees. Unroll crescent dough; separate into 16 triangles. Each of the crescent rolls is a triangle with two long sides and one short side. You will need a large baking stone or lightly greased, large cookie sheet.

2. Take 8 triangles and arrange them in a circle with the short sides placed end to end. This should look like a graphic "sun" with a blank space in the center.

3. You will fill the center of your circle with the other 8 triangles. Place one triangle in the center and match the short side to one of the triangles already in the outer circle. The two triangles will have a large "diamond" shape. Complete the process by matching the short sides of all the triangles. The triangles in the inner circle will overlap. Press the seams of the short sides together but do not seal the long sides of the inner circle triangles.

4. Combine mayonnaise, mustard, black pepper, chopped turkey, celery, parsley, and cranberries in a mixing bowl. Add swiss cheese last.

5. Using an ice cream scoop place the filling on the dough in a circle where the short sides of the triangles are sealed together.

6. Beginning with the center circle lift one triangle and overlap the filling. Alternate between the center circle and the outer circle until all triangles overlap the filling making a wreath. Tuck last end under the first.

7. Separate egg and beat the egg white lightly. Brush over dough. Sprinkle chopped nuts over the dough. Bake 25-30 minutes or until golden brown. Cut and serve.