Turkey Cranberry Wreath

4 from 1 vote

This Turkey Cranberry Wreath is a delightful way to use up leftover turkey, blending savory turkey with the sweetness of cranberries, all wrapped in flaky crescent rolls. The wreath is perfect for holiday gatherings or a creative spin on Thanksgiving leftovers. It’s simple to make, versatile, and can even be served as an appetizer or a full meal alongside your favorite holiday side dishes.

Course Appetizer, Main Dish

Cuisine American

Keyword chicken, leftovers, Thanksgiving, turkey

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 468kcal

Author Laura

Equipment

Ingredients

16 oz crescent rolls two 8 oz packages
½ cup mayonnaise
2 Tbsp Dijon mustard
¼ tsp black pepper I probably use more like 1/8
2 cups cooked turkey diced
½ cup celery sliced
3 Tbsp fresh parsley snipped or 1 Tablespoon dried Or leave it out. I did this time
½ cup dried cranberries
4 oz Swiss cheese shredded, 1 cup
¼ 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.

Nutrition