I guess I should really call this just a Turkey Wreath since I don’t normally add in cranberry. I saw this demonstrated at a Pampered Chef party, and I believe it is from one of their cookbooks. This is perfect to make with leftover turkey from Thanksgiving, but I didn’t get to make it this year because I used my leftovers in other ways. This would also be good with chicken in place of the turkey. The pictures I have are from when I first made it 3 years ago so that I would remember how to make it the next time. Unfortunately, I thought to take the pictures a little too late, but it at least helps some visually.
Turkey Cranberry Wreath
What you need:
2 packages of refrigerated crescent rolls
2 cups cooked turkey, chopped
1/2 cup celery, sliced
1/2 cup dried cranberries (I usually leave these out)
1 cup Swiss cheese, shredded (I sometimes use shredded mozzarella)
1/4 C. walnuts, chopped (optional)
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
3 tablespoons fresh parsley, snipped
1 egg, separated
How to make it:
Preheat oven to 375 F.
In a medium bowl, mix together turkey, celery, cranberries, cheese, walnuts, mayonnaise, mustard, black pepper and parsley. Scoop filling over seams of dough, forming a circle.
Separate crescent roll dough into 16 triangles. Arrange 8 triangles in a circle with wide ends of triangles toward the center on a large round baking stone. The corners of wide ends should overlap and points will extend 1 inch beyond baking stone. Arrange the remaining 8 triangles in center, matching the wide ends together. Seal the wide end seams using a roller. The points of these 8 triangles will overlap in the center, do not seal them together.
Lift the inner dough triangles across the filling and tuck under other side of filling. They should go over on a diagonal, however, in my picture below, they look folded straight over.
Continue with the outer triangles, lifting them over the filling and at the opposite diagonal direction from the inner triangles.
Beat egg white of the separated egg lightly; brush over dough. Discard the yoke.
Bake 25-30 minutes or until golden brown. Cut and serve.
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