TURKEY CRANBERRY WREATH BAKE
This is one of our family favorites for leftover turkey. Even my children's friends that are picky eaters love it. I've also used store-bought sliced turkey in place of leftovers, and it works great too.
Provided by Locke Cooking
Categories Meat and Poultry Recipes Turkey
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Separate crescent roll dough into 16 triangles.
- Place 8 dough triangles onto a large baking pan, arranging them in a circle with the wide ends together in the center. Pinch the corners of the wide ends together to join the circle.
- Place a new dough triangle down next to an existing one with the pointed end towards the center. Pinch the two triangles together to make a rectangular-shaped petal. Repeat with remaining 7 triangles to make 8 rectangular dough petals in a circle.
- Mix mayonnaise, Dijon mustard, and black pepper together in a bowl.
- Lightly toss together cooked turkey, celery, parsley, cranberries, and Swiss cheese in a separate bowl. Stir the mayonnaise mixture into the turkey mixture until well combined.
- Scoop up about 1/2 cup of turkey mixture and place at the bottom of a dough rectangle towards the center.
- Fold the dough rectangle over the filling from the top towards the center, and pinch the top end down to enclose the filling in a ring-shaped piece of dough. Repeat with remaining filling.
- Brush the wreath with beaten egg.
- Bake in the preheated oven until the filling is hot and the crescent roll dough is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 471.6 calories, Carbohydrate 30.7 g, Cholesterol 68.1 mg, Fat 29.2 g, Fiber 0.6 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 679.2 mg, Sugar 10.4 g
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