Turkey Cranberry Wreath
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- 2 pkg
- (8 ounces each) refrigerated cresent rolls
- 1/2 c
- 2 Tbsp
- honey dijon mustard
- 1/2 tsp
- coursely ground black pepper
- 2 c
- (12 ounces) chopped cooked turkey
- 1/2 c
- sliced celery
- 3 Tbsp
- snipped fresh parsley
- 1/2 c
- sweetened dried cranberries
- 1 c
- 4 ounces shredded swiss cheese
- 1/4 c
- walnuts, coarsely chopped
- egg white
1Preheat oven to 375 degrees. Unroll crescent dough; separate into 16 triangles. Arrange 8 triangles in a circle on a large Round Stone with Handles with wide ends 3 inches from baking stone.
2Arrange 8 remaining triangles in center of baking stone, matching wide ends over seams of triangles where wide ends meet, creating a smooth surface for filling. DO NOT SEAL CENTER TRIANGLES!
3Place mayonnaise, mustard and black pepper into a bowl. Chop turkey using a food chopper. Slice celery. Snip parsley using a shears. Add the turkey, celery, parsley, and cranberries to the bowl. Grate cheese into bowl. Mix up the filling.
4Using a large scoop, scoop filling over dough in a continuous circle.
5Coarsely chop walnuts using food chopper; sprinkle over filling. Beginning with last dough triangle placed in center of baking stone, bring point of triangle straight across filling.
6Next.....bring point of opposite OUTSIDE triangle diagonally across filling, covering point of previous triangle. Filling will show.
7Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
8Brush egg white over dough.
9Bake 25 to 30 minutes or until golden brown.
1010 servings or 20 sample servings.