Wednesday, November 27, 2013

Turkey cranberry wreath


Can you believe that tomorrow is Thanksgiving? My family and I will be spending it at my brother and sister-in-law's house. It should be a great time since my parents and my brother's in-laws will be there as well. I'm looking forward to seeing everyone.

This recipe is something that uses up some of your Thanksgiving leftovers. It's a meal that everyone in my family enjoys. And yes, I am fully aware that it uses refrigerated crescent rolls, but I just haven't had the time to experiment with an alternative yet. We only eat crescent rolls once or twice a year, so I don't feel too guilty about it. I've had this recipe since 2000, when I attended one of my first Pampered Chef parties. It was a hit back then, too.

My friend Joanna of Kosher Kitchen challenged the What's Baking gals to bake with cranberries this month, and this Pampered Chef recipe happens to use sweetened dried cranberries. Perfect. They add just the right amount of sweetness to this wreath, and the mayonnaise provides just enough moisture to keep the filling plump and juicy. If you wanted, you could add chopped walnuts into the filling for some extra crunch.

Addie originally wasn't a fan of this until we started calling them "pizza rolls." Once we started referring to the wreath as a pizza roll, then she gobbled it up.

Happy Thanksgiving, everyone!

Turkey cranberry wreath

  • 2 packages (8 ounces each) refrigerated crescent rolls
  • 1/2 cup mayonnaise
  • 1/2 teaspoon ground black pepper
  • 2 cups cooked turkey or chicken, chopped (I like using rotisserie chicken)
  • 1/2 cup celery, diced
  • 1/2 cup dried cranberries
  • 4 ounces (1 cup) Swiss or mozzarella cheese, shredded
Directions
Preheat your oven to 375 degrees F.

Unroll one package of the crescent rolls. Arrange them on a large pizza stone (or a lined baking sheet) into a circle - you will want the long points of the triangles sticking outward like the shape of a sun. The short, flat sides of the triangular roll pieces may overlap.

Unwrap the other package of crescent rolls. This time, arrange them so they fill up the center of the circle. The long points of the triangles should face in towards the center of the circle, and the wide ends should overlap with the first batch of crescent rolls you laid down.

In a large bowl, combine the mayonnaise, black pepper, turkey or chicken, celery, cranberries and cheese. Mix well.

Scoop the filling onto the seams of the crescent rolls shape so that it forms a ring.

Using your hands, lift one end of a piece of dough over the filling and tuck it underneath. Alternate lifting from the outside and inside of the filling. Continue lifting and tucking until all the crescent roll ends have been used.

Bake in your preheated oven for about 25-30 minutes or until the tops are golden brown.

Yield: About 10 servings

Source: Slightly adapted from the Pampered Chef's Season's Best Recipe Collection, Fall/Winter 2000



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