TURKEY CRESCENT WREATH
From spinach1948 14 years ago
- 25 minutes to make
- Serves 16
This savory Wreath is as pretty to look at as it is to eat! Make this for get-togethers and also use the leftover Turkey from thanksgiving for the day after get-together. Adapted form Jane Jones's recipe posted in the Light and Tasty Magazine of Oct/Nov 2002.
Ingredients
- Ingredients: shopping list
- 2 cups diced cooked turkey breast shopping list
- 1 cup ( 4-oz ) shredded reduced-fat swiss cheese shopping list
- ½ cup dried cranberries shopping list
- ½ cup diced celery shopping list
- ½ cup fat-free mayonnaise shopping list
- ¼ cup chopped walnuts shopping list
- 3 Tbs. minced fresh parsley shopping list
- 2 Tbs. honey mustard ( or substitute combine 1Tbs. honey mustard and 1 Tbs. Dijon mustard) shopping list
- ½ tsp. pepper shopping list
- 2 tubes ( 8-oz each ) reduced-fat refrigerated crescent rolls shopping list
- 1 egg white, lightly beaten shopping list
How to make it
- 1)Preheat oven at 375.
- 2)In a large bowl, combine the first nine ingredients. Coat a 14-inch pizza pan with non-stick cooking spray. Separate crescent dough into 16 triangles. Place wide end og 1 triangle 3 -inches from the edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, over-lapping the wide ends ( dough will look like a sun when complete ) . Lightly press wide ends together.
- 3)Spoon turkey mixture over the wide ends of dough. Fold the points of the triangles over the filling and tuck under wide ends ( filling will be visible ) . Brush with egg white. Bake at 375 for 20 – 25 minutes or until golden brown.
- Serving size: 1
- Calories pre serving: 171, Fat: 7g, Cholesterol: 18mg, Sodium: 373mg, Carbohydrate: 17g
The Rating
Reviewed by 5 people-
Lovely to look at and eat
hungrybear
in Miner loved it
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Looking forward to trying this recipe this season. Thanks. 5 forks !!!!
trinii
in HAWTHORNE loved it
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Another yummy one!
valinkenmore
in Malott loved it
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