2 pkg (8 ounces each) refrigerated crescent rolls
½ cup mayonnaise
2 Tbsp honey Dijon mustard
½ tsp black pepper
2 c cooked turkey or chicken, chopped
½ cup celery, sliced
3 tablespoons fresh parsley, snipped
½ cup dried cranberries
4 ounces Swiss or Mozzarella cheese, grated
¼ cup walnuts (almonds, pecans), chopped
1 egg, separated
Preheat oven to 375.
Unroll crescent dough; separate into 16 triangles.
Arrange triangles, slightly overlapping, in a circle on the Large Round Stone or make it on square for a “braid effect” with wide ends toward the center of the stone, and the points extending off the edge of the stone.
Roll wide ends of dough toward center to create a 5-inch circle opening. It should look like a sun.
Mix mayonnaise, mustard and pepper in bowl a large bowl.
Chop turkey or chicken, celery, and parsley.
Add turkey or chicken, celery, parsley and cranberries to bowl.
Grate cheese into bowl. Mix filling.
Scoop filling over seams of dough, forming a circle.
Coarsely chop nuts; sprinkle over filling.
Lift points of dough over filling and tuck under wide end. Continue around until a ring forms.
Beat egg white lightly and brush over dough.
Bake 25-30 minutes or until golden brown. Cut and serve.
Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: 10 Servings