This easy and elegant looking crescent ring is perfect for a special afternoon lunch or as a “bring along” dish for a potluck.
Cranberry Walnut Turkey Crescent Ring
- 2 C cooked Turkey diced
- Swiss Cheese sliced
- 1/2 C Dried Cranberries
- 1/2 C Celery chopped
- 1/2 C Onions chopped
- 1/4 C Walnuts chopped
- 1/2 C Mayonnaise
- 2 TBS Mustard Dijon or Honey Mustard are nice
- 2 TBS Fresh Parsley or 1 TBS Dried
- 2 8 oz pkg crescent rolls
- 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