Turkey Cranberry Wreath Bake

Turkey Cranberry Wreath Bake

2 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Locke Cooking
Recipe by  Locke Cooking

“This is one of our family favorites for leftover turkey. Even my children's friends that are picky eaters love it. I've also used store-bought sliced turkey in place of leftovers, and it works great too.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Separate crescent roll dough into 16 triangles.
  3. 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.
  4. 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.
  5. Mix mayonnaise, Dijon mustard, and black pepper together in a bowl.
  6. 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.
  7. Scoop up about 1/2 cup of turkey mixture and place at the bottom of a dough rectangle towards the center.
  8. 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.
  9. Brush the wreath with beaten egg.
  10. Bake in the preheated oven until the filling is hot and the crescent roll dough is golden brown, 25 to 30 minutes.

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Reviews (2)

Rate This Recipe
Keyboardlady
4

Keyboardlady

I am giving this recipe 4 stars only because of the directions presented. I read and re-read them several times before making it. Because of my difficulty in at first deciphering the instructions, I've also taken the time to post several photos at various stages of the process. First, you do not need to separate ALL of the crescent rolls; simply detach the rolls into four rectangles (each one = two rolls). Press together the center perforations and lay on your cookie sheet or pizza pan in a daisy-like formation. Second, scoop 1/2 cup of filling onto the lower edge of the rectangle (closest to the center of the daisy) and folder over the other 2/3's of the pastry and seal into balls, making sure they are adjoining. In my opinion, making this recipe into a 'wreath' is kind of pointless -- since it is served warm the first thing I did upon removing it from the oven (but after taking the picture!) was to cut it apart for serving. The next time I make this (and I will!) I'll simply bake individual servings. They could be decorated with pastry cut-outs, if desired. Overall, this is a great recipe for using up leftover turkey. My adult daughter, my husband and three-year-old grandson all liked it, as did I. The only ingredient I modified was using shredded "Italian blend" cheese instead of Swiss because that is what I had on hand. Tasty, filling, basically healthy -- will definitely make it again sometime!

mina t
2

mina t

Ditto what Keyboardlady said. Tasty but I ended up combining 2 triangles of crescent role to make a rectangle, filled it with the filling and sealed the edges by cutting with a fluted knife to make it pretty.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 472 cal
  • 24%
  • Fat
  • 29.2 g
  • 45%
  • Carbs
  • 30.7 g
  • 10%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 679 mg
  • 27%

Based on a 2,000 calorie diet

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