If you like turkey and cranberries you will love this recipe!!!

Ingredients:

2 packages of (8 ounces each) refrigerated cresent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon of coarsely ground black pepper
2 cups cooked turkey (about 12 ounces)
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

Directions:
Preheat oven to 350 degrees. Unroll cresent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on a large pizza pan. Corners of wide ends will touch and points will extend 1 inch beyond edge of pizza pan. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using a Dough roller. ( points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a batter bowl. Chop turkey, slice celery, and snip parsley using kitchen shears. Add turkey, celery, parsley and cranberries into batter bowl. Grate cheese into bowl. Mix well. 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 triangles, slightly overlaping to form wreath. Tuck last end under first. Sepatate egg yoke, beat egg white lightly; brush over dough.

Bake 25-30 minutes or until golden brown. Cut and serve.

Number Of Servings:10 servings

Preparation Time:

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