I hosted a Pampered Chef show last Saturday that was lots of fun! My friend (and Pampered Chef consultant), Memory, showed us how to make this yummy dish. It's another recipe that you can make with your leftover turkey. You could even use chicken. Arranging the crescent rolls can be a little tricky, but it turns out so pretty.
Turkey Cranberry Wreath
2 pkg refrigerated crescent rolls
1/2 cup mayonnaise
2 T honey Dijon mustard
1/2 tsp coarsely ground pepper
2 cups cooked turkey, chopped
1/2 cup celery, sliced
3 TBSPs fresh parsley, snipped
1 green onion, chopped
1/2 cup dried cranberries
4 oz. Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped (optional)
1 egg white
1. Preheat oven to 375°F.
2. Unroll crescent dough into 16 triangles. With wide end of triangles toward the center, arrange 8 triangles in a circle on a pizza pan or stone. Corners of the wide ends will touch and points will extend 1 inch beyond the edge of the pan. Lay they remaining 8 triangles in the opposite direction with the points toward the center and the wide ends between the other 8. See picture below.
3. Combine mayo, mustard, pepper, turkey, celery, parsley, onion, cranberries, cheese, and nuts if desired. Mix well until combined. Spread turkey mixture in a ring around center of crescent rolls.
4. Fold over crescent dough alternating outside and inside points, tucking ends under. Brush with egg white. Bake 25-30 minutes.
Yields 10 servings. Per serving: 363 calories; 17 g protein; 24g fat; 20g carbohydrates; 521 mg sodium