Turkey Cranberry Wreath Recipes

CRANBERRY TURKEY CRESCENT RING

Steps:

• Heat oven to 375°F. In medium bowl, mix turkey, spinach, cheese and 1/2 cup cranberry sauce.
• Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
• Spoon turkey filling on the half of each rectangle closest to center of ring.
• Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve with extra cranberry sauce.

TURKEY CRANBERRY WREATH

Steps:

• Preheat oven to 375°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 with Handles. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker's Roller®. (Points will overlap in center; do not seal.) Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Professional Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix 'N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first. Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set aside for another use.) Lightly beat egg white; brush over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Nylon Slice 'N Serve®.

TURKEY CRANBERRY WREATH BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Separate crescent roll dough into 16 triangles.
• Place 8 dough triangles onto a large baking pan, arranging them in a circle with the wide ends together in the center. Pinch the corners of the wide ends together to join the circle.
• Place a new dough triangle down next to an existing one with the pointed end towards the center. Pinch the two triangles together to make a rectangular-shaped petal. Repeat with remaining 7 triangles to make 8 rectangular dough petals in a circle.
• Mix mayonnaise, Dijon mustard, and black pepper together in a bowl.
• Lightly toss together cooked turkey, celery, parsley, cranberries, and Swiss cheese in a separate bowl. Stir the mayonnaise mixture into the turkey mixture until well combined.
• Scoop up about 1/2 cup of turkey mixture and place at the bottom of a dough rectangle towards the center.
• Fold the dough rectangle over the filling from the top towards the center, and pinch the top end down to enclose the filling in a ring-shaped piece of dough. Repeat with remaining filling.
• Brush the wreath with beaten egg.
• Bake in the preheated oven until the filling is hot and the crescent roll dough is golden brown, 25 to 30 minutes.

TURKEY CRESCENT WREATH

Steps:

• 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.

TURKEY AND CRANBERRY WREATH(PAMPERED CHEF)

Steps:

• Preheat oven to 375*F.
• In bowl, combine turkey, 1 cup of the cheese, celery, green onion if using, cranberries, parsley, mayonnaise, mustard and black pepper. Mix well. Set aside.
• Unroll the 2 packages of crescent rolls; separate into 16 triangles in a circle on a large pizza pan or stone with wide ends 3 inches from the edge of pizza pan and points towards the outside. Points will extend off the edge of the pan(depending on size). Arrange the remaining triangles in the center of the pan, matching wide ends with triangles already in placed. The points will overlap in center.
• Using small rolling pin(or small round jar or drinking glass), roll over seams of triangles where wide ends meet, making a smooth surface for filling. Don't seal center triangles.
• Using an ice cream scoop, scoop filling evenly over the dough in a continuous circle.
• Beginning with the last triangle placed in center of pizza pan, bring point of triangle straight across filling. Next, bring point of the opposite outside triangle diagonally across filling, covering point of previous triangle. The filling will show.
• Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck the last end under first.
• Brush top of wreath with egg white.
• Sprinkle with remaining 1/4 cup cheese.
• Bake 25-30 minutes or until golden brown. Enjoy!

TURKEY CRANBERRY WREATH

Steps:

• 1. Preheat oven to 375F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large round pizza stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams. 2. Measure mayonnaise, mustard and black pepper into bowl. Add turkey, celery, parsley and cranberries to bowl. Add shredded cheese and mix filling. Scoop filling over seams of dough forming circle. 3. Coarsely chop walnuts and sprinkle over filling. Beginning at center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first. 4. Separate egg. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Cut and serve.

TURKEY CRANBERRY WREATH

Steps:

• 1. Preheat oven to 375°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 with Handles. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker's Roller®. (Points will overlap in center; do not seal.) 2. Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Professional Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix 'N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle. 3. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first. 4. Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set aside for another use.) Lightly beat egg white; brush over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Nylon Slice 'N Serve®. Yield: 10 servings of Nutrients per serving: Calories 390, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 24 g, Protein 16 g, Sodium 550 mg, Fiber less than 1 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: If desired, 2 cups chopped cooked chicken can be substituted for the turkey.