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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This is the recipe I'll be making the day after Thanksgiving...for our tree trimming party :) Ingredients:
2 cups diced cooked turkey |
1 cup shredded low-fat swiss cheese |
1/2 cup dried cranberries |
1/2 cup diced celery |
1/2 cup finely chopped green onion |
1/2 cup low-fat mayonnaise |
1/4 cup chopped walnuts |
3 tablespoons minced fresh parsley |
2 tablespoons honey mustard |
2 (8 ounce) packages refrigerated reduced-fat crescent rolls (8 oz each) |
1 egg white, slightly beaten |
Directions:
1. In a large bowl combine the turkey, cheese, cranberries, celery, green onion, mayonnaise, walnuts, parsley and honey mustard.
2. Coat a 14 inch pizza pan with nonstick spray.
3. Separate crescent dough into 16 triangles.
4. Place wide end of 1 triangle 3 inches from edge of prepared pan with point overlapping edge of pan.
5. Repeat with remaining triangles along outer edge of pan, overlapping wide ends (dough will look like a sun when complete).
6. Lightly press wide ends together.
7. Spoon turkey mixture over the wide ends of dough.
8. Fold the points of the triangles over the filling and tuck under wide ends (filling will be visible).
9. Brush with slightly beaten egg white.
10. Bake at 375°F for 20 to 25 minutes or until golden brown.
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