Turkey Crescent Wreath
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 16 servings.
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
Ingredients
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2 cups diced cooked turkey breast
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1 cup shredded reduced-fat Swiss cheese
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1/2 cup dried cranberries
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1/2 cup diced celery
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1/2 cup fat-free mayonnaise
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1/4 cup chopped walnuts
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3 tablespoons minced fresh parsley
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2 tablespoons honey mustard
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1/2 teaspoon pepper
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2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
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1 large egg white, lightly beaten
Directions
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1.
In a large bowl, combine the first nine ingredients. Coat a 14-in. pizza pan with cooking spray.
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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.
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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).
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4.
Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown.
Nutrition 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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