This is a sponsored post written by me on behalf of Pepto-Bismol.
Today I'm sharing a great recipe for using up any leftover turkey. This Turkey and Cranberry Wreath has been a favorite in our house for years. We absolutely love it! It is so easy to make and tastes great! Turkey, swiss cheese, cranberries and pecans baked in a yummy crescent roll wreath. I mean, how could that not taste amazing?!?!? I always make it after the holidays. It is perfect for watching all the football games. Go Team!
If you don't have leftover turkey, you can always use cooked chicken in this recipe. We make this with chicken all the time during the year. This is a great weeknight meal. You can even mix together the filling and assemble the wreath when you are ready to bake it.
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Turkey and Cranberry Wreath
serves 4 to 6
- 2 cans refrigerated crescent rolls
- 1/2 cup mayonnaise
- 2 Tbsp Dijon mustard
- 1/2 tsp black pepper
- 2 cups chopped cooked turkey
- 1/2 cup chopped celery
- 1/2 cup sweetened dried cranberries
- 1 cup shredded Swiss cheese
- 1/4 cup pecans, coarsely chopped
- 1 egg, lightly beaten
Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles.
With wide edge to the center of the pan (points to edge), take 8 pieces and form a circle, corners overlapping about 1 inch.
Place remaining 8, match the wide edge on the inside, slightly over lapping. The points will be pointing into the circle of the wreath.
*You will have an outer ring of 8 crescent rolls and an inner ring of 8 crescent rolls. The points are going out on the outer layer and pointing in on the inner layer. You will match up wide ends of the crescent rolls in the inner ring of the wreath. *
Combine mayonnaise, mustard, pepper, turkey, celery, cranberries, swiss cheese and pecans.
Scoop filling over seams of dough, forming a circle.
Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.
Brush beaten egg over assembled crescent wreath.
Bake 25-30 minutes or until golden brown.
This is a sponsored post written by me on behalf of Pepto-Bismol. All opinions are 100% my own.