Turkey Cranberry Wreath
(Martha Hufford)
2 pkgs. crescent roll dough
1/2 c. mayonnaise
2 Tbsp. honey Dijon mustard
1/2 tsp. coarse black pepper
2 cups cooked chopped turkey (or chicken) approx 1 lb.
1/2 c. thinly sliced celery
3 Tblsp. snipped fresh parsley
1/2 c. dried cranberries (Craisins work great)
5 oz. grated swiss cheese
1/4 cup thinly sliced scallions
1-2 clove(s) garlic, pressed
1 egg separated
Combine all ingredients except the crescent rolls, and the egg.
Separate crescent roll dough into triangles, With wide ends facing toward the center, arrange 8 triangles in a circle on a round baking stone or a pizza baking sheet. Corners of wide ends should touch, it will look like a flower. Take remaining 8 triangles and match wide end to wide ends with points facing the center of the baking stone or baking sheet. Scoop turkey mixture onto the wide ends of the dough, making a circle. Weave dough, outside piece, inside piece, alternating all the way around to make a wreath. Beat egg white lightly and brush over wreath. Bake at 350- 375°F depending on your oven for 25-30 minutes.