Turkey Crescent Wreath Recipe

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Turkey Crescent Wreath Recipe
Turkey Crescent Wreath Recipe photo by Taste of Home
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Turkey Crescent Wreath Recipe

Read Reviews
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This savory wreath is as pretty to look at as it is to eat! When hosting a get-together the day after Thanksgiving las year, I prepared it using leftover turkey. Everyone enjoyed slices of it and asked for seconds. —Jane Jones of Cedar, Minnesota
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 cups diced cooked turkey breast
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  • 1/2 cup dried cranberries
  • 1/2 cup diced celery
  • 1/2 cup fat-free mayonnaise
  • 1/4 cup chopped walnuts
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons honey mustard
  • 1/2 teaspoon pepper
  • 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
  • 1 egg white, lightly beaten

Directions

In a large bowl, combine the first nine ingredients. Coat a 14-in. pizza pan with cooking spray.
Separate crescent dough into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.
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. Yield: 16 servings.
Originally published as Turkey Crescent Wreath in Light & Tasty October/November 2002, p39

Nutritional Facts

1 piece: 171 calories, 7g fat (1g saturated fat), 18mg cholesterol, 373mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

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  • 2 cups diced cooked turkey breast
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  • 1/2 cup dried cranberries
  • 1/2 cup diced celery
  • 1/2 cup fat-free mayonnaise
  • 1/4 cup chopped walnuts
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons honey mustard
  • 1/2 teaspoon pepper
  • 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
  • 1 egg white, lightly beaten
  1. In a large bowl, combine the first nine ingredients. Coat a 14-in. pizza pan with cooking spray.
  2. Separate crescent dough into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping 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).
  4. Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown. Yield: 16 servings.
Originally published as Turkey Crescent Wreath in Light & Tasty October/November 2002, p39

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grandmaconnie User ID: 519775 36066
Reviewed Apr. 11, 2009

"This was very good and attractive. I used chicken, instead of turkey and pecans, instead of walnuts. Nice for a crowd."

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