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| 2 | |
8-ounce packages | |
refrigerated crescent rolls | |
| 1/2 | cup | mayonnaise | |||
| 2 | tablespoons | honey Dijon mustard | |||
| 1/2 | teaspoon | coarsely ground black pepper | |||
| 2 | cups | cooked turkey (or smoked), chopped | |||
| 1/2 | cup | celery, sliced | |||
| 3 | tablespoons | fresh parsley, snipped | |||
| 1/2 | cup | dried cranberries | |||
| 4 | ounces | Swiss cheese, shredded (1 cup) | |||
| 1/4 | cup | walnuts, chopped | |||
| 1 | egg, separated | ||||
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| Preheat oven to 375 degrees F. Unroll crescent
dough; separate into 16 triangles. With wide ends of triangles
toward the center, arrange 8 triangles in a circle on Large Round
Stone. Corners of wide ends will touch and points will extend 1
inch beyond the edge. Match wide end of each remaining triangle
to wide end of each outer triangle; seal seams with fingertips (points
will overlap in center; do not seal).
Measure mayonnaise, mustard and pepper into bowl. Add turkey, celery, parsley and cranberries to bowl, grate cheese into bowl. Mix filling. Scoop filling over seams of dough, forming a circle. Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuch last end under first. Separate egg ov a small bowl. Beat egg white lightly; brush over dough using pastry brush. Bake 25-30 minutes or until golden brown. Cut and serve. Yield: 10 servings. I make this for Christmas buffet. Note: I have used just the salad portion of this recipe and scooped it on a croissant with some lettuce... very tasty sandwich and a lot less of a hastle. I have used "Boars Head" smoked turkey with good success.. you want a meat whose taste stands out. |
