2 pkgs. Refrigerated crescent rolls
½ cup mayonnaise
2 T honey Dijon mustard
½ tsp. coarsely ground pepper
2 cups cook turkey, chopped (I got 2 thick slices of baked turkey from the deli)
½ cup celery chopped
3 T fresh parsley
½ cup dried cranberries
4 oz. fancy shredded Swiss cheese (1 cup)
¼ cup chopped walnuts (optional)
1 egg, separated
Directions:
Preheat oven to 375 degrees.
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 baking stone. Arrange remaining triangles in center, matching ends. Seal seams. (Points will overlap in center; do not seal).
Measure and mix all other ingredients together. Scoop filling over seams of dough, forming a circle.
Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over bowl. Beat egg white lightly, brush over dough. Bake 25 – 30 minutes or until golden brown
Notes
This is better refrigerated and eaten later. Would be GREAT for a picnic!
Made with Brian February 2011.
Sue Kittle made for Valentine's Tea February 2011.
Original recipe from Pampered Chef.
