2 packages (8oz) refrigerated crescent rolls
1/2 c mayo
2 T honey dijon mustard
1/2 t coarsely ground black pepper
2 c cooked turkey chopped (about 12 oz)
1/2 c celery, sliced
3 T fresh parsley, snipped
1/2 c dried cranberries
4 oz Swiss cheese, shredded (1 cup)
1/4 c walnuts, chopped
1 egg, separated
Preheat oven to 375.
Unroll crescent dough; separate into 16 triangles. With wide ends of trinagles toward the center, arrange 8 triangles in a circle on large, round stone. Corners of wide ends will touch and points will extend one inch beyond the edge of the baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal semas using dough and pizza roller. Points will overlap in center, do not seal.
Mix remaining ingredients in a bowl and scoop filling over seams of dough, forming a circle.
Beginning in the center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.
Separate egg, beat egg white lightly; brush over dough.
Bake 25-30 minutes or until golden brown.
Slice and Serve.
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