Description
This Turkey and Cranberry Wreath is a festive, savory pastry perfect for holiday gatherings or using up leftover turkey. Combining tender turkey, tangy cranberry sauce, creamy mayonnaise, and melted cheese wrapped in buttery crescent roll dough, it bakes into a golden, eye-catching wreath that serves as both an appetizer and a main course.
Ingredients
Scale
Wreath Base
- 2 (8 oz) cans refrigerated crescent roll dough
Filling
- 2 cups cooked turkey, chopped or shredded
- ½ cup whole berry cranberry sauce
- ½ cup mayonnaise
- 1½ cups shredded Swiss or cheddar cheese
- ¼ cup chopped green onions
- ½ teaspoon ground black pepper
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon poppy seeds or sesame seeds (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Filling: In a mixing bowl, combine the chopped or shredded cooked turkey, whole berry cranberry sauce, mayonnaise, shredded Swiss or cheddar cheese, chopped green onions, and ground black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Arrange Dough Triangles: Unroll both cans of crescent roll dough and separate into 16 triangles. On the prepared baking sheet, carefully arrange the triangles in a circle so that the wide ends overlap in the center and the points extend outward, forming a wreath shape with a 4 to 5 inch opening in the middle.
- Add Filling: Evenly spoon the turkey mixture around the center ring, placing it over the wide overlapping ends of the dough triangles to create a generous, flavorful filling base.
- Fold and Secure: Fold the pointed ends of the dough triangles over the filling and tuck these tips under the outer ring of dough, securing the shape of the wreath and enclosing the filling inside.
- Apply Egg Wash and Seeds: Brush the entire dough wreath with the beaten egg to achieve a shiny, golden crust. If desired, sprinkle poppy seeds or sesame seeds evenly over the top to add texture and visual appeal.
- Bake: Place the wreath in the preheated oven and bake for 20 to 25 minutes, or until the crescent dough is golden brown and fully cooked through.
- Cool and Serve: Remove the wreath from the oven and let it cool for 5 minutes. Slice into portions and serve warm as an impressive holiday appetizer or main dish.
Notes
- This recipe is perfect for using up holiday leftovers, especially Thanksgiving turkey.
- Chicken can be substituted for turkey if preferred.
- For extra flavor, consider adding Dijon mustard or stuffing to the filling mixture.
