Turkey Cranberry Wreath 2 8 oz pkgs. refridgerated crescent rolls
1/2 cup mayonnaise -- 2
2 tablespoons honey Dijon Mustard
1/2 teaspoon coarsely ground black pepper
1/2 cup celery -- sliced
3 tablespoons fresh parsley -- snipped
1/2 cup dried cranberries
4 ounces Swiss cheese -- shredded
1/4 cup walnuts -- chopped
1 egg -- separated
2 cups Cooked turkey -- chopped
Preheat oven to 375 degrees. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange eight triangles in a circle on a large round baking stone. Corners of wide ends will entend 1 inch beyond edge of Baking Stone. Match wide end of remaining triangles to wide end of each outher triangle ; Seal seam using Dough Roller. ( Points will overlap in the center.....do not seal)
Measure mayonnaise, mustard and black pepper into large Bowl . Add turkey, celery, parsley, and cranberries to bowl. Add Shredded cheese to mixture. Spoon filling over the seams of dough, forming a circle.
Sprinkle chopped walnuts over filling. Beginning in the center, leift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form a wreath. Tuck last end under the first. Separate egg. Beat egg white lightly; brush over dough using a pastry brush. Bake 20-25 minutes until golden brown
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Taco Ring
Taco Ring
1/2 lb. ground beef
1 pkg. taco seasoning mix
1 cup shredded cheddar cheese
2 pkgs. refrig. crescent roll dough
2 T water
pitted black olives
sour cream
salsa, lettuce
chopped tomatoes
chopped onin
1 green bell pepper
Cook ground beef, drain and add taco seasoning, cheese and water. Arrange crescent triangles in a circle on 13" round baking stone with bases overlapping in the center and points to the outside (there should be a 5" diameter circle in the center). Spoon meat/cheese mixture over rolls and fold triangles over filling tucking in base at center (filling will not be complete covered). - - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Cherry Cheese Coffee Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pampered Chef
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
Cherry Cheese Coffee Cake
Coffee Cake & Filling
2 packages (8 ounces each) refrigerated crescent rolls 1 package (8 ounces) cream cheese, softened
1/4 cup powdered sugar 1 egg
1/2 teaspoon vanilla or almond extract 1 can (20 ounces) cherry pie filling
Glaze
1/2 cup powdered sugar 2-3 teaspoons milk
Preheat oven to 350F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On 15" Round Backing Stone, arrange 12 triangles in a circle with wide ends toward the outside edge of Baking Stone and points toward the center. (Points will not meet.) Using lightly floured Dough and Pizza Roller, roll dough to 14-inch circle, pressing seams together to seal and leaving a 3-inch hole in the center. For filling, in Classic 2-Qt. Batter Bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using Super Scraper. Spread cream cheese mixture over dough to within 1/2 inch of edges; top with pie filling. Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly. For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake using V-Shaped Cutter. Cut into 12 pieces and serve warm using Mini-Serving Spatula.Yield: 12 Servings
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