Turkey and Cranberry Wreath - 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!
2(8-oz)cans refrigerated crescent rolls
2cupschopped cooked turkey
½cupsweetened dried cranberries
1cupshredded Swiss cheese
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. *