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Turkey Cranberry Wreath



Ingredients:
2   packages (8 ounces each) refrigerated crescent rolls
1/2   cup mayonnaise
2   tablespoons honey Dijon mustard
1/2   teaspoon coarsely ground black pepper
2   cups (12 ounces) chopped cooked turkey
1/2   cup sliced celery
3   tablespoons snipped fresh parsley
1/2   cup sweetened dried cranberries
1   cup (4 ounces) shredded Swiss cheese
1/4   cup walnuts, coarsely chopped
1   egg white, lightly beaten
Directions:
  1. Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. Arrange 8 triangles in a circle on Large Round Stone with Handles with wide ends 3 inches from edge of baking stone and points towards the outside. (Points will extend off the edge of the baking stone. Arrange remaining 8 triangles in center of baking stone, matching wide ends with triangles already in place. (Points will overlap in center.) Using Baker's Roller, roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
  2. Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Kitchen Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix 'N Scraper®. Using Large Scoop, scoop filling over dough in a continuous circle.
  3. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning with last dough triangle placed in center of baking stone, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (Filling will show.) Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
  4. Brush egg white over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Slice 'N Serve®.

Yield: 10 servings or 20 sample servings

Nutrients per serving: Calories 390, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 24 g, Protein 16 g, Sodium 550 mg, Fiber less than 1 g

Cook's Tips: If desired, 2 cups chopped cooked chicken can be substituted for the turkey.