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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This savory wreath is as pretty to look at as it is to eat! When hosting a get-together the day after Thanksgiving las year, I prepared it using leftover turkey. Everyone enjoyed slices of it and asked for seconds. Jane Jones of Cedar, Minnesota Ingredients:
2 cups diced cooked turkey breast |
1 cup (4 ounces) shredded reduced-fat swiss cheese |
1/2 cup dried cranberries |
1/2 cup diced celery |
1/2 cup fat-free mayonnaise |
1/4 cup chopped walnuts |
3 tablespoons minced fresh parsley |
2 tablespoons honey mustard |
1/2 teaspoon pepper |
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls |
1 egg white, lightly beaten |
Directions:
1. In a large bowl, combine the first nine ingredients. Coat a 14-in. pizza pan with cooking spray.
2. Separate crescent dough into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.
3. Spoon turkey mixture over the wide ends of dough. Fold the points of the triangles over the filling and tuck under wide ends (filling will be visible).
4. Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown. Yield: 16 servings.
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