from Love Without Measure
If you find you just can’t have any more turkey from that Thanksgiving dinner, then you need to make this delicious wreath. This recipe is from daughter Krista’s mother-in-law, Darlene Marshall, Dartmouth.
½ cup mayonnaise
1 tablespoon honey Dijon mustard
¼ teaspoon pepper
2 cups chopped cooked turkey
½ cup chopped celery
½ cup dried cranberries
1 cup shredded Swiss cheese
2 pkg crescent rolls (8 rolls in each)
¼ cup chopped walnuts (optional)
1 egg white
Set oven to 375F/190C.
Unroll the crescent dough and separate into 16 triangles. With the wide ends towards the center of a 15-inch (38 cm) pizza pan, place 8 triangles in a circle and let the tips overlap the pizza pan edge about 1 inch. Arrange the remaining 8 triangles (matching the wide ends) so that the pointed ends are in the middle of the pizza pan (they will be overlapping but that is okay). Press down on the seams where the wide ends meet.
Spoon this mixture all the way around the middle of the “wreath”. Sprinkle the chopped walnuts over the top (optional). Grasp the pointed end of each crescent roll and fold over the top of the mixture until it is closed all the way around.
Slightly whisk 1 egg white and brush over the top of the pastry.
Bake for 25-30 minutes.
Nada’s Tips & Tricks: I’ve purchased a rotisserie chicken for dinner and used the extra meat in this recipe. My family isn’t crazy about cranberries so I add other fruit or veggies instead. A beautiful presentation using leftovers!
Contents and images used with permission by MacIntyre Purcell Publishing https://www.macintyrepurcell.com/books/non-fiction/tunes-and-wooden-spoons-love-without-measure-136-141-detail