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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Turkey or Chicken Crescent Wreath Recipe

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This recipe for Turkey or Chicken Crescent Wreath is from Eating with Nana Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 packages (8 oz.) refrigerated crescent rolls

½ Cup Mayo

2 T. honey Dijon mustard

½ tsp coarsely ground pepper

2 Cup (12 oz.) Chopped turkey or chicken 

½ Cup sliced celery

3 T. fresh parsley

½ Cup sweetened dried cranberries (and a smidge of dried cherries)

1 Cup (4 oz.) Swiss cheese

¼ Cup walnuts, coarsely chopped (optional)

1 egg
Directions:
Directions:


Pre-heat oven to 375°
 Unroll the crescent roll container and separate the rolls. Place 8 of the triangles in a ring, wide edge of the triangle facing inward, around a circular baking stone with the corners touching. The points of the triangle will hang off the edge of the stone a bit.
 Arrange the additional 8 triangles in the center of the ring, seaming wide and to wide end, points inward. Do not seam the sides of the inside triangles, only the wide ends.
 In a medium sized bowl mix together the mustard, mayo and pepper. Chop the turkey, celery & parsley and blend in with the mayo-mixture. Grate the cheese and mix in as well.
 The original recipe calls to add the walnut after the mixture is on top of the crescent rolls but I prefer to add it right into the mix.
 Scoop the turkey mix onto the center of the wide-end seams. Fold the tips of the crescent roll triangles over each other to make a wreath and seal together. When you’re done the crescent rolls should cover the turkey mix completely. Seam together the edges.
 In a small bowl, separate the egg white and discard the egg yolk. Beat the egg while, then brush on to the top of the ring.
Bake for 25- 30 minutes or until golden brown

Bon Appetitt

 

 

 

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