Recipe of the Week: Chicken or Turkey Cranberry Wreath

About a month ago, I hosted a Pampered Chef party and we made this recipe during the party with full audience participation. It was so good I wanted to make it again with the leftover turkey from Thanksgiving.

Chicken or Turkey Cranberry Wreath


2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey or chicken, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped- I didn't use this.
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)- I used mozzarella cheese
1/4 C. walnuts, chopped (optional)
1 egg, separated

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 Large Round Stone.  Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. Matching ends. Seal seams using pizza roller. (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.

Coarsely chop walnuts; sprinkle over filling. 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. Yields 10 servings.