This easy and elegant looking crescent ring is perfect for a special afternoon lunch or as a “bring along” dish for a potluck.
- 2 C Diced Turkey (cooked)
- Sliced Swiss Cheese
- 1/2 C Dried Cranberries
- 1/2 C Chopped Celery
- 1/2 C Chopped Onions
- 1/4 C Chopped Walnuts
- 1/2 C Mayonnaise
- 2 TBS Mustard (Dijon or Honey Mustard are nice)
- 2 TBS Fresh Parsley (or 1 TBS Dried)
- 2 pkg crescent rolls (8 oz each)
- Salt & Pepper
- Egg White
- Mix turkey, celery, onion, cranberry, walnut, mayonnaise, mustard and parsley in a large bowl. Add salt and pepper to taste.
- Lightly oil a pizza pan or stone.
- Open crescent rolls & separate into triangles. Place triangles with the wide ends about 3 inches in from the edge of the pan and the points hanging off the pan. The wide edges should overlap--it will resemble a "sun".
- Spoon the turkey mixture onto the ring.
- Cut or tear cheese into rectangles and place over the turkey filling.
- Fold the points of the crescent rolls over the filling and gently tuck under the ring.
- Beat egg white with a tsp or so of water and brush over the crescent roll part of the ring.
- Bake at 375 for 20-25 minutes--the crescent rolls should be golden brown.
- Instead of turkey use leftover or canned chicken.
- Leave out the walnuts, or use pecans instead.
- Substitute raisins or cut up grapes for the dried cranberries.
I made this recipe using Great Value Crescent Rolls and leftover Thanksgiving turkey. I believe this recipe was initially from “Pampered Chef”–but I was given it by a friend and adapted it for my family’s tastes and the ingredients available.
Note: This post was created in support of a post for Great Value, to be published tomorrow, but this post itself is not sponsored