Turkey Cranberry Wreath

This is a fantastic recipe for using up leftover turkey. It would be great for a New Year's Eve party. It looks difficult, but it's really very easy since it uses crescent rolls from the refrigerated section of the grocery store. This also works best on a round pizza stone.

Turkey Cranberry Wreath
2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup mayonnaise
2 Tbsp. honey Dijon mustard (I just use regular mustard)
1/2 tsp. coarsely gruond black pepper
2 cups cooked turkey, chopped (about 12 ounces)
1/2 cup celery, sliced
3 Tbsp. fresh parsley, snipped (I just use dry, or omit it altogether)
1/2 cup dried cranberries (or Craisins)
4 oz. Swiss cheese shredded (I just use mozzarella, but I think many white cheese would work well here)
1/4 cup walnuts, chopped.

Preheat oven to 375 degrees. Unroll crescent dough and separate into 16 trianges. With wide ends of tranagles toward the center, arrange 8 triangles in a circle on a large round stone. (the corners of the triangles will touch and the ends will extend over the edge of the stone). Match the other 8 triangles to the wide ends with the points going inward. Press the matching wide ends together to seal.

Mix together the mustard, mayonnaise and black pepper. Put in chopped turkey, celery, parsley, cranberries and cheese. Mix together and scoop onto the dough in a cirle over the seams of the rolls. Sprinkle walnuts over filling. Beginning in the center, lift one dough triangle over the top of the mixture. Then do the same with an outside dough triangle, slightly overlapping the other dough. Continue until the wreath is formed, and tuck the ends of the final dough pieces under. Bake for 25-30 minutes or until golden brown.