Ingredients
Units
Scale
- 2 (8 oz) packages crescent rolls
- 1/2 cup mayonnaise
- 2 Tbsp Dijon mustard
- 1/4 tsp black pepper (I probably use more like 1/8)
- 2 cups cooked turkey, diced
- 1/2 cup celery, sliced
- 3 Tbsp fresh parsley snipped or 1 Tablespoon dried (Or leave it out. I did this time)
- 1/2 cup dried cranberries
- 4 oz Swiss cheese shredded (1 cup)
- 1/4 cup walnuts chopped (optional, I never add this)
- 1 egg, beaten
Instructions
- Unroll crescent dough into 16 triangles. With wide end of triangles toward the center, arrange 8 triangles in a circle on a pizza pan or stone. Corners of the wide ends will touch and points will extend 1 inch beyond the edge of the pan. It should look like a sun. Then match wide end of the remaining 8 triangles to the wide end of each outer triangle. Press seams together with fingers. Points of inside the circle should overlap in the center.
- Mix mayo, mustard, and pepper in medium bowl. Mix in turkey, celery, parsley, cranberries, cheese and nuts (If desired). Scoop mixture onto dough over seams of crescent rolls forming a ring. Fold over crescent dough alternating outside and inside points, tucking ends under. Brush with beaten egg.
- Bake in a 375 degree oven for 25 to 30 minutes.
