Turkey and Cranberry Wreath – a great way to use up leftover turkey. Crescent rolls filled with cooked turkey, mayonnaise, celery, dijon mustard, dried cranberries, Swiss cheese, and pecans. This is SO good! Can make filling ahead of time and assemble and bake later. Great for parties, brunch, lunch, easy weeknight dinner, and tailgating!
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Pin This RecipeEasy Baked Turkey Salad
Today I’m sharing a great recipe for using up any leftover turkey from your holiday meal. 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!
How to Make Turkey Cranberry Wreath
This crescent bake is super easy to make. Make the turkey salad with chopped turkey, mayonnaise, celery, dijon mustard, dried cranberries, and Swiss cheese. Place refrigerated crescent rolls on a pizza stone and top with the turkey salad. Pop it in the oven and bake.
- 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 mix together the filling ahead of time and assemble the wreath when you are ready to bake it.
What to Serve with Leftover Turkey Crescents
This baked turkey salad crescent ring is crazy good. We like to serve with a salad, pasta salad, coleslaw, or chips. Here are a few of our favorite recipes from the blog that go great with this baked sandwich:
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Turkey and Cranberry Wreath
Ingredients:
- 2 (8-oz) cans refrigerated crescent rolls
- ½ cup mayonnaise
- 2 Tbsp Dijon mustard
- ½ tsp black pepper
- 2 cups chopped cooked turkey
- ½ cup chopped celery
- ½ cup sweetened dried cranberries
- 1 cup shredded Swiss cheese
- ¼ cup pecans, coarsely chopped
- 1 egg, lightly beaten
Instructions:
- 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.
Notes:
- 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 mix together the filling ahead of time and assemble the wreath when you are ready to bake it.
Steph
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