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| Turkey Cranberry Wreath |
Turkey Cranberry Wreath
2 packages (8oz each) refrigerated crescent rolls
1/2 C lowfat mayonnaise
2 Tbsp honey Dijon mustard
1/2 tsp coarsely ground black pepper
2 C chopped cooked turkey (I use a chopper)
1/2 C sliced celery
3 Tbsp snipped parsley
1/2 C sweetened dried cranberries
1/4 C walnuts, coarsely chopped (can omit)
1 egg white
Preheat oven to 375 degrees. Unroll crescent dough, with wide edge to the center of the pan, take 8 pieces and form a circle, corners overlapping about 1 inch. Remaining 8, match the wide edge on the inside, slightly over lapping. Seal center seem using small rolling pin or fingers.
Mix mayonnaise, Dijon mustard, pepper, chopped turkey, celery, parsley, cranberries. Scoop mixture into the center of the dough making a circle. Sprinkle chopped walnuts on the mixture. Beginning in the center, lift one dough triangle across filling mixture. Then bring the outer triangle to overlap, tuck under. Continue around the wreath. Brush egg white over the dough. Bake 25-30 minutes or until golden brown. Serves 10.
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| Ingredients |
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| Open crescent rolls |
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| Make outside circle first with wide edge facing in, then make inside with wide edges matching up. Corners will overlap 1 inch. Seal seem with a mini roller or fingers in the center of wreath |
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| Mix mayonnaise and mustard together, snip in parsley |
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| Add cranberries and celery |
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| Dice chicken |
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| Add chicken and cheese |
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| Spoon filling into center forming a circle, sprinkle chopped walnuts on filling if desired. |
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| Lift the inside point overlapping filling |
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| Lift the outside point overlapping and tuck under the opposite side of the dough |
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| Brush egg white on dough |
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| Bake 375 degrees for 25-30 minutes. Serve warm |
AND this Turkey Cranberry Wreath wraps up my Turkey Leftover posts for this year… hope you’ve gotten some fun ideas on how to use up those leftovers. Now you see why I look forward to Thanksgiving as much as I do the leftovers!! So many fun things to do….
- 2 packages (8oz each) refrigerated crescent rolls
- ½ C lowfat mayonnaise
- 2 Tbsp honey Dijon mustard
- ½ tsp coarsely ground black pepper
- 2 C chopped cooked turkey (I use a chopper)
- ½ C sliced celery
- 3 Tbsp snipped parsley
- ½ C sweetened dried cranberries
- ¼ C walnuts, coarsely chopped (can omit)
- 1 egg white
- Preheat oven to 375 degrees.
- Unroll crescent dough, with wide edge to the center of the pan, take 8 pieces and form a circle, corners overlapping about 1 inch.
- Remaining 8, match the wide edge on the inside, slightly over lapping. Seal center seem using small rolling pin or fingers.
- Mix mayonnaise, Dijon mustard, pepper, chopped turkey, celery, parsley, cranberries. Scoop mixture into the center of the dough making a circle.
- Sprinkle chopped walnuts on the mixture.
- Beginning in the center, lift one dough triangle across filling mixture.
- Then bring the outer triangle to overlap, tuck under.
- Continue around the wreath.
- Brush egg white over the dough.
- Bake 25-30 minutes or until golden brown.
- Serves 10.
