Turkey Cranberry Salad in Wreath

Turkey Cranberry Salad in Wreath

2 8-ounce packages refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups cooked turkey (or smoked), chopped
1/2 cup celery, sliced
3 tablespoons fresh parsley,snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated

Preheat oven to 375 degrees F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond the edge. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams with fingertips (points will overlap in center; do not seal).

Measure mayonnaise, mustard and pepper into bowl. Add turkey, celery, parsley and cranberries to bowl, grate cheese into bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over a small bowl. Beat egg white lightly; brush over dough using pastry brush. Bake 25-30 minutes or until golden brown. Cut and serve.

Yield: 10 servings.