What is the Turkey Cranberry Ring recipe from Pampered Chef?

Question

I used to have a recipe from Pampered Chef that used leftover Turkey & had cranberries in it. It made a ring, and I believe used crescent rolls. Anyone have that recipe?

Answer 1

2 packages (8 oz) refrigerated crescent rolls

½ Cup Mayo

2 T. honey Dijon mustard

½ tsp coarsely ground pepper

2 Cup (12 oz) Chopped turkey

½ Cup sliced celery

3 T. fresh parsley

½ Cup sweetened dried cranberries (and a smidge of dried cherries)

1 Cup (4 oz) Swiss cheese

¼ Cup walnuts, coarsely chopped

1 egg



Directions:

Pre-heat oven to 375°



Unroll the crescent roll container and separate the rolls. Place 8 of the triangles in a ring, wide edge of the triangle facing inward, around a circular baking stone with the corners touching. The points of the triangle will hang off the edge of the stone a bit.



Arrange the additional 8 triangles in the center of the ring, seaming wide and to wide end, points inward. Do not seam the sides of the inside triangles, only the wide ends.



In a medium sized bowl mix together the mustard, mayo and pepper. Chop the turkey, celery & parsley and blend in with the mayo-mixture. Grate the cheese and mix in as well.



The original recipe calls to add the walnuts after the mixture is on top of the crescent rolls but I prefer to add it right into the mix.



Scoop the turkey mix onto the center of the wide-end seams. Fold the tips of the crescent roll triangles over each other to make a wreath and seal together. When you’re done the crescent rolls should cover the turkey mix completely. Seam together the edges.



In a small bowl, separate the egg white and discard the egg yolk. Beat the egg while, then brush on to the top of the ring.



Bake for 25- 30 minutes or until golden brown





This recipe if from pampered chef

Answer 2

I think this is the one you are looking for. Broccoli Ham Ring 4 oz. ham, chopped 4 oz. fresh broccoli, chopped 1/4 C. onion, chopped 1/2 C. fresh parsley, chopped 1 C. grated Swiss cheese (about 170g/6 oz.) 2 T. Dijon-style mustard 1 tsp. lemon juice 2 pkg. (226g/8 oz.) refrigerated crescent rolls Preheat oven 350ºF. Coarsely chop ham, broccoli and onion. Add parsley, cheese, mustard and lemon juice to ham mixture; mix well. Unroll crescent dough separate into 16 triangles. Arrange triangles in a circle on a 13 round baking stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center of Stone.) Scoop ham mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown

Answer 3

heres the whole thing just in case





2 packages (8 oz) refrigerated crescent rolls

½ Cup Mayo

2 T. honey Dijon mustard

½ tsp coarsely ground pepper

2 Cup (12 oz) Chopped turkey

½ Cup sliced celery

3 T. fresh parsley

½ Cup sweetened dried cranberries (and a smidge of dried cherries)

1 Cup (4 oz) Swiss cheese

¼ Cup walnuts, coarsely chopped

1 egg

Answer 4

Turkey Cranberry Wreath





2 pkg. refrigerated crescent rolls

1/2 cup mayonnaise

2 T. honey Dijon mustard

1/2 tsp. coarsely ground pepper

2 cup cooked turkey, chopped

1/2 cup celery, sliced

3 T. fresh parsley, snipped

1/2 cup dried cranberries

4 oz. Swiss cheese, shredded (1cup)

1/4 cup walnuts, chopped (optional)

1 egg, separated



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. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle. Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first. Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.