This is one of our family favorites for leftover turkey. Even my children's friends that are picky eaters love it. I've also used store-bought sliced turkey in place of leftovers, and it works great too.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
472 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Separate crescent roll dough into 16 triangles.
Step 3
Place 8 dough triangles onto a large baking pan, arranging them in a circle with the wide ends together in the center. Pinch the corners of the wide ends together to join the circle.
Step 4
Place a new dough triangle down next to an existing one with the pointed end towards the center. Pinch the two triangles together to make a rectangular-shaped petal. Repeat with remaining 7 triangles to make 8 rectangular dough petals in a circle.
Step 5
Mix mayonnaise, Dijon mustard, and black pepper together in a bowl.
Step 6
Lightly toss together cooked turkey, celery, parsley, cranberries, and Swiss cheese in a separate bowl. Stir the mayonnaise mixture into the turkey mixture until well combined.
Step 7
Scoop up about 1/2 cup of turkey mixture and place at the bottom of a dough rectangle towards the center.
Step 8
Fold the dough rectangle over the filling from the top towards the center, and pinch the top end down to enclose the filling in a ring-shaped piece of dough. Repeat with remaining filling.
Step 9
Brush the wreath with beaten egg.
Step 10
Bake in the preheated oven until the filling is hot and the crescent roll dough is golden brown, 25 to 30 minutes.
