Almost as show-stopping as your Thanksgiving meal, this impressive braided wreath has a golden crescent roll crust and a warm cranberry-studded turkey filling. Perfect for your Thanksgiving leftovers!
In a small bowl, whisk together the mayonnaise, Dijon mustard and black pepper. In a large bowl, stir together the turkey, celery, parsley, cranberries, cheese, and walnuts. Add the mayonnaise mixture, and stir until thoroughly incorporated. Set aside.
Unroll the crescent dough and separate into 16 triangles. With wide ends of the triangles toward the center arrange 8 triangles in a circle on a greased baking sheet. The corners of the wide ends will touch slightly, and the points will extend out (looking like a star). Arrange the remaining 8 triangles in the center, with the wide ends slightly overlapping the first 8 triangles. The points will overlap in the center of the circle. Seal the seams.
Scoop the filling over the seams of dough, forming a ring. Beginning in the center, lift the tip of one dough triangle across the mixture and tuck the tip under. Continue with the remaining inner triangles. Then overlap the outer triangles, tucking the tips under to form a braided pattern.
Brush the dough with the lightly beaten egg white. Bake at 375 degrees for 25-30 minutes or until golden brown.
Notes
I always use canola oil mayonnaise, which has ½ the calories of regular mayonnaise, and it turns out great.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/turkey-cranberry-wreath/