2 (8 ounce) packages refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups cooked turkey, chopped
1/2 cup celery, sliced
3 tablespoons fresh parsley, snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded
1/4 cup chopped walnuts
1 egg white
Preheat oven to 375 degrees F.
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Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large baking stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of a baking stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams. (Points will overlap in center; do NOT seal.)
In a large bowl, mix mayonnaise, mustard and black pepper. Chop turkey into bite-size pieces. Add turkey, celery, parsley and cranberries to bowl. Add cheese; mix well. Using a medium scoop, scoop filling over seams of dough, forming a circle. Sprinkle chopped walnuts over filling.
Beginning in center, lift one dough triangle across mixture. Continue alternating outer strips, slightly overlapping to form wreath. Tuck last end under first.
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In a small bowl, beat egg white lightly. Brush over dough. Bake in preheated oven 25 to 30 minutes or until golden brown.
Makes 10 servings.
