Turkey Cranberry Wreath
I've been making this post-Thanksgiving recipe for over ten years now. It is an old Pampered Chef recipe I've adapted along the way. We sometimes cook a turkey at other times during the year JUST to have the turkey for this recipe. It is so good with the sweet and savory combo. Easy to throw together after a day of shopping and putting up your Christmas decorations.
2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey or chicken, chopped
1/2 C. Onion, diced
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1 egg white
Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center arrange triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend one inch beyond of baking stone. Arrange remaining triangles in center matching ends. Seal seams. (Points will overlap in center; do not seal.) Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. 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.
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