Turkey Cranberry Wreath

 (serves 10)

2 pkg. (8oz) refrigerated crescent rolls

½ c. mayo

2 T. honey Dijon mustard

½ tsp coarsely ground pepper

2 c. cooked turkey, chopped (about 12 oz)

¼ c. walnuts chopped

½ c. celery sliced

3 T. fresh parsley, snipped

½ c. dried cranberries

4 oz. Swiss cheese shredded, about 1 cup

1 egg separated, keep white

*Handful of chopped spinach* optional

Preheat oven to 375. Unroll crescent dough separated into 16 triangles. With the wide end of the triangles toward the center, arrange 8 triangles in a circle on a large round baking stone.  Corners of the wide ends will touch and points will extend 1 inch over the edge. Match wide ends of each remaining triangles to the wide ends of each outer triangles, seal seams using dough roller (points will over lap in center, do not seal). Measure mayo, mustard and pepper in to bowl, chop turkey, slice celery, snip parsley.  Add turkey, celery, parsley and cranberries to bowl.  * spinach* Add cheese to bowl. Mix filling.  Scoop filling over seams of dough forming a circle.  Coarsely chop walnuts and sprinkle over filling.   Beginning in the center, lift one dough triangle across mixture diagonal.  Continue alternating with outer strip slightly overlapping to form wreath.  Tuck last ends under first. Separate egg.  Beat egg white; lightly brush over dough.  Bake 25-30 mins or until golden brown.  Cut and serve. 

~ Linz tips~

             This recipe is much easier then it sounds. I usually just use what I have on hand like instead of turkey I use chicken, regular mustard, dried parsley and I don’t put celery in because Kevin doesn’t like celery. I only put walnuts in it if I have them on hand. I like sauce over the top of it, so I use 1 can of cream of chicken soup and mix it with some milk and heat it up and let them pour it over their portions when you serve it.