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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!
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Buttery crescent rolls filled with delicious cranberry-studded turkey filling will impress everyone, and it’s oh-so-easy to make! We love this recipe from Pampered Chef, it’s a go-to for some of our Thanksgiving leftovers, and I like that we can freeze slices individually to have later.
For this recipe, I used the Extra-Large Scoop, Baker’s Roller and Large Round Stone:
Jumbo Cookie Scoop
This heavy-duty scoop is the tool you need! With a 4 tbsp (60-mL) capacity, it’s the perfect size for jumbo cookies, portioning batter into baking pans, or even making meatballs. It’s also great for serving mashed potatoes, other side dishes, and desserts!
Stainless Steel Scoops
Our heavy-duty stainless scoops are the perfect way to portion everything from batter and dough to filling and salads. The squeeze-action handle makes them easy to use, even one-handed, and the scraping blade ensures every last bit comes out.
Product Details
- Approximately 4 tbsp (60 mL)
- Heavy-duty stainless steel resists rust
- Squeeze-action handle with scraping blade
- Dishwasher-safe
Rolling and shaping dough is easy with the Baker’s Roller®. The two roller sizes are designed to help you get into the corners of sheet pans and up the sides of pie plates for even coverage. The unique, removable pastry tool has a rounded end for creating decorative edges, and a forked end for piercing dough to allow steam to vent.
Details
- 10¼” long.
- Rollers are stain-resistant and slightly textured to minimize dough sticking.
- Contoured nylon handle has two finger rests for comfort and control.
- Dishwasher-safe.
Make Tasty Pizza at Home with the Large Round Stone.
It’s great for frozen pizza, coffee cakes, taco rings, pull-apart bread wreaths, and more! The ¾” (2-cm) lip around the edge keeps food and drippings contained, so you can use it to make cookies and brownies. The unglazed interior gives you the light, crispy results our stoneware is known for while the beautiful satin white glazed exterior and easy-to-hold handle design make it the perfect oven-to-table piece.
Made in USA
Product Details
- 13 ½” (34-cm) diameter, 16 ¼” (41-cm) diameter with handles
- Satin white exterior glaze with unglazed interior
- No preheating necessary—just place food on stoneware and cook
- Microwave-, freezer- and conventional and convection oven-safe to 500°F (260°C)
- Pan scraper included for easy cleanup
- Dishwasher-safe
Click the links to get your own Extra-Large Scoop, Baker’s Roller and Large Round Stone. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 2 packages (8 oz/250 g each) refrigerated crescent rolls
- ½ cup mayonnaise
- 2 tbsp honey Dijon mustard
- ½ tsp coarsely ground black pepper
- 2 cups chopped cooked turkey
- ½ cup sliced celery
- 3 tbsp snipped fresh parsley
- ½ cup sweetened dried cranberries
- 1 cup shredded Swiss cheese
- ¼ cup walnuts, coarsely chopped – optional
- 1 egg white, beaten
Directions
Preheat oven to 375°F/190°C.
Chop leftover turkey, dice celery, snip parsley, chop walnuts, and grate cheese; set all aside.
Unroll crescent dough; separate it into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on a Large Round Stone. 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.)
Combine chopped leftover turkey, mayonnaise, mustard, pepper, celery, parsley, and dried cranberries in large mixing bowl. Add in grated cheese, mixing to combine.
Using Extra-Large Scoop, Scoop filling over seams of dough, forming a circle. Sprinkle chopped walnuts over filling (if using).
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.
Brush beaten egg white lightly over dough. Bake 25-30 minutes or until golden brown.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Turkey Cranberry Wreath – Pampered Chef (Video)
Equipment
Ingredients
Ingredients
- 2 packages 8 oz/250 g each refrigerated crescent rolls
- ½ cup mayonnaise
- 2 tbsp honey Dijon mustard
- ½ tsp coarsely ground black pepper
- 2 cups chopped cooked turkey
- ½ cup sliced celery
- 3 tbsp snipped fresh parsley
- ½ cup sweetened dried cranberries
- 1 cup shredded Swiss cheese
- ¼ cup walnuts coarsely chopped – optional
- 1 egg white beaten
Instructions
Instructions
- Preheat oven to 375°F/190°C.
- Chop leftover turkey, dice celery, snip parsley, chop walnuts, and grate cheese; set all aside.
- Unroll crescent dough; separate it into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on a Large Round Stone. 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 packages
- Combine chopped leftover turkey, mayonnaise, mustard, pepper, celery, parsley, and dried cranberries in large mixing bowl. Add in grated cheese, mixing to combine.½ cup mayonnaise, 2 tbsp honey Dijon mustard, ½ tsp coarsely ground black pepper, 2 cups chopped cooked turkey, ½ cup sliced celery, 3 tbsp snipped fresh parsley, ½ cup sweetened dried cranberries, 1 cup shredded Swiss cheese
- Using Extra-Large Scoop, Scoop filling over seams of dough, forming a circle. Sprinkle chopped walnuts over filling (if using).¼ cup walnuts
- 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.
- Brush beaten egg white lightly over dough. Bake 25-30 minutes or until golden brown.1 egg white
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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