January 2, 2010

Turkey Cranberry Wreath

Turkey Cranberry Wreath
2 (8 oz.) packages vegan crescent rolls
1/2 cup vegan mayonnaise
2 tbsp Dijon mustard
1/8 tsp black pepper
2 cups cooked vegan turkey diced
1/2 cup celery sliced
3 tbsp fresh parsley or 1 tbsp dried
1/2 cup dried cranberries
1 cup vegan Swiss or other vegan cheese shredded
1/4 cup walnuts chopped (optional, I never add this)
1 egg substitute

Unroll crescent dough into 16 triangles. With wide end of triangles toward the center, arrange 8 triangles in a circle on a pizza pan or stone. Corners of the wide ends will touch and points will extend 1 inch beyond the edge of the pan. It should look like a sun. Then match wide end of the remaining 8 triangles to the wide end of each outer triangle. Press seams together with fingers. Points of inside the circle should overlap in the center. Mix mayo, mustard, and pepper in medium bowl. Mix in turkey, celery, parsley, cranberries, cheese and nuts. Scoop mixture onto dough over seams of crescent rolls forming a ring. Fold over crescent dough alternating outside and inside points, tucking ends under. Brush with egg substitute. Bake in a 375 degree oven for 25 to 40 minutes.

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