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