Turkey Cranberry Wreath

Here is another great dish for using up leftover turkey (or chicken).  I learned how to make this nearly 10 years ago at a Pampered Chef party and it remains a family favourite today. There is almost more excitement about having this "leftovers" dish than the Thanksgiving turkey itself!

Ingredients:
2 packages (8 oz. each) refrigerated crescent rolls
1/2 cup mayonnaise
2 Tbsp honey Dijon mustard
1/2 tsp. pepper
2 cups chopped cooked turkey
1/2 cup celery, diced
1/2 cup dried cranberries
4 oz. Swiss cheese, shredded
1/4 cup walnuts, chopped
1 egg

Preheat oven to 375 F (190 C).  Unroll crescent dough; separate into triangles.  With wide ends of triangles towards the center, arrange in a circle on a large, round stone or pizza pan.  (Corners of wide ends will touch/overlap in center, do not seal).

Add mayo, mustard, pepper, chopped turkey, celery, cranberries and cheese to a large mixing bowl.  Blend.

 Scoop filling over wide seams of dough triangles, forming a circle:

Coarsely chop walnuts and sprinkle over filling.  Beginning in center, lift dough triangles across mixture, alternating and overlapping to form wreath.  Tuck last end under the center.

Beat egg lightly, then brush over top of dough.  Bake at 375 F (190 C) for 25-30 minutes or until golden brown.