2 pkg refrigerated crescent rolls
1/2 cup mayonnaise
2 Tbsp grey poupon
1/2 tsp coarsely ground pepper
2 cups cooked turkey (or chicken), chopped
1/2 cup celery, sliced
3 Tbsp fresh parsley, snipped
1/2 cup dried cranberries
1 1/4 cup Swiss cheese, shredded (divided)
1/2 cup walnuts, chopped
1 egg white
Preheat oven to 375°F.
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 of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)
Mix turkey, mayonnaise, mustard, celery, parsley, cheese walnuts and black pepper into a bowl. 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.
*This is a recipe for leftover turkey after the holidays. During the year you can make it using chicken. This recipe is delicious before and after it’s cooked so you can stir it up and serve it on toast as well. I personally think the filling tastes better before it’s baked.
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