Adapted from Pampered Chef
2 packages (8 ounces each) low fat refrigerated crescent rolls
1/2 cup olive oil mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon coarsely ground pepper
2 cups chopped cooked turkey*
1/ 2 cup sliced turkey
3 tablespoons chopped parsley
1/2 cup Craisins (dried cranberries)
1 cup (4 ounces) shredded Swiss cheese**
1/4 cup pecans, coarsely chopped***
egg white of 1 egg
1. Preheat oven to 375F. Carefully unroll crescent dough and separate into 16 triangles. With wide end so f finagle toward the center, arrange 8 ringlets in a circle on a large round stone (pizza stone). The corners of the wide ends will touch and the points will extend beyond the edge of the baking stone. Arrange remaining 8 triangles, facing towards the center with the wide ends matching. Gently pinch the seams to seal them.
2. Combine mayonnaise, mustard, and black pepper in bowl. Add turkey celery, parsley, cranberries, and cheese stirring to combine. Scoop filling over seams of dough forming an even circle.
3. Sprinkle pecans over filling.**** Beginning in the center, lift on dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form a wreath. Seal the seams where needed.
4. Lightly beat egg white and brush over dough. Bake 2-30 minutes or until golden brown and crescent dough cooked through.
* You can chop the turkey to your desired size. I prefer a bit larger dice (~1/4-1/3").
**For some reason, the store only had cheese slices. No worries if you run into a similar problem. Stack the squares, slice, and dice!
***Walnuts work too.
****As you can see from my pictures, my main motivation was to get dinner on the table. My filling wasn't distributed quite evenly, and I wrapped it all up and realized I had forgotten to sprinkle the nuts over the filling, so I sprinkled them on top of the dough instead. I thought it looked kind of pretty...did I mention this recipe is versatile?