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Turkey Crescent Wreath

This savory wreath is as pretty to look at as it is to eat! When hosting a get-together the day after Thanksgiving las year, I prepared it using leftover turkey. Everyone enjoyed slices of it and asked for seconds. —Jane Jones of Cedar, Minnesota
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    16 servings


  • 2 cups diced cooked turkey breast
  • 1 cup shredded reduced-fat Swiss cheese
  • 1/2 cup dried cranberries
  • 1/2 cup diced celery
  • 1/2 cup fat-free mayonnaise
  • 1/4 cup chopped walnuts
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons honey mustard
  • 1/2 teaspoon pepper
  • 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
  • 1 large egg white, lightly beaten


  • 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.
Nutrition Facts
1 piece: 171 calories, 7g fat (1g saturated fat), 18mg cholesterol, 373mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

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