Turkey and Cranberry Wreath(Pampered Chef)
- Ready In:
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 2 cups chopped cooked turkey
- 1 1⁄4 cups shredded swiss cheese
- 1⁄2 cup sliced celery
- 1 green onion, sliced thin (optional)
- 1⁄2 cup dried sweetened cranberries
- 3 tablespoons snipped fresh parsley
- 1⁄2 cup mayonnaise
- 2 tablespoons honey dijon mustard
- 1⁄2 teaspoon black pepper
- 1 egg white, lightly beaten
- Preheat oven to 375*F.
- In bowl, combine turkey, 1 cup of the cheese, celery, green onion if using, cranberries, parsley, mayonnaise, mustard and black pepper. Mix well. Set aside.
- Unroll the 2 packages of crescent rolls; separate into 16 triangles in a circle on a large pizza pan or stone with wide ends 3 inches from the edge of pizza pan and points towards the outside. Points will extend off the edge of the pan(depending on size). Arrange the remaining triangles in the center of the pan, matching wide ends with triangles already in placed. The points will overlap in center.
- Using small rolling pin(or small round jar or drinking glass), roll over seams of triangles where wide ends meet, making a smooth surface for filling. Don't seal center triangles.
- Using an ice cream scoop, scoop filling evenly over the dough in a continuous circle.
- Beginning with the last triangle placed in center of pizza pan, bring point of triangle straight across filling. Next, bring point of the opposite outside triangle diagonally across filling, covering point of previous triangle. The filling will show.
- Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck the last end under first.
- Brush top of wreath with egg white.
- Sprinkle with remaining 1/4 cup cheese.
- Bake 25-30 minutes or until golden brown. Enjoy!
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So cool... I actually pulled this off. I made this to enjoy during Sunday's football games. Mine may not have looked as pretty as some of the photos, but it was fun to make and tasty. I followed the recipe exactly. I used left-over Thanksgiving turkey, Craisins, and Country Dijon (instead of honey). Oh, I did cut the celery down to 1/4 cup, just because I'm not a big fan. It really baked up nicely. I'm glad I was able to find the on-line tutorial that shows how to "wrap" the wreath... it helped a lot. I'm going to try your Recipe #321915 for our Christmas appetizer table. It sounds wonderful, also. Thank you fo posting. (Made for PRMR)