Turkey Cranberry Wreath

'Tis the Season...
Living in southern California, where it rarely snows, you might wonder how it can be Festive at Christmas time.. Well, I loved these decorated Palm Trees at Legoland in San Diego, CA.

For me, Thanksgiving and Christmas go hand in hand with Turkey... Here is a recipe I have used several years now:
Turkey Cranberry Wreath
This is certainly my favorite way to use up left over turkey. The kids always eat it up with gusto too. It is a beautiful dish and you forget you are using leftovers! How great is that?


I found this recipe in one of the Pampered Chef Recipe Booklets. I don't remember what year, but it is truly a winner. Thank you Pampered Chef.


Turkey Cranberry Wreath
Serves 6-8

2 tubes Crescent Rolls -- Pillsbury 8 oz rolls ( don't get the over-sized ones)
1/2 cup Mayonnaise
2 Tablespoons Dijon Mustard
1/2 teaspoons Pepper -- coarsely ground
2 cups Turkey -- cooked, chopped coarsely
1/2 cup Celery -- chopped
3 Tablespoons fresh Parsley, snipped
1/2 cup Craisins
4 ounces Swiss Cheese, cut into small pieces ( I buy the pre-sliced to make it easier)
1/4 cup Pecans -- chopped (originally Walnuts)
1 Egg -- separated

Instructions

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 a large round Pizza stone. Corners of wide edges will touch and points will extend 1 inch beyond edge of baking stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams; (points will overlap in the center – do not seal there)
Mix mayonnaise, mustard, black pepper, chopped turkey, celery, parsley, cranberries,and cheese together. Combine well. Scoop filling and place over seams of dough, forming a circle. Sprinkle with chopped nuts over filling.
Beginning in center, lift one dough triangle across the mixture. Continue alternating with outer and inner strips, slightly overlapping to form a wreath. Tuck last end under the first.
Whisk egg white and brush over dough with a pastry brush. Bake for 25-30 minutes or until golden brown. Slice into 10 portions.