Turkey & Cranberry Roll

Need something unique to use up the Thanksgiving leftovers?  This is one of a collection of fun "filling" recipes by Pampered Chef.  They give a few different ways to create a "shape" using crescent roll dough and you pick the filling.  We used this one for my first host party and have made it a few times since.

2 cups chopped cooked turkey (I cut up leftover pieces with the kitchen shears)
1 1/4 cups (5 ounces) shredded Swiss cheese (I didn't have any Swiss this time so I just used mozzarella)
1/2 cup sliced celery
1/2 cup sweetened dried cranberries (I used good ol' canned whole cranberries I had for leftovers)
3 tablespoons snipped fresh parsley (fresh? ha! 1 tablespoon of dried parsley works fine)
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard (I only had brown spicy mustard...good enough.  And I used a little more than 1 tablespoon)
1/2 teaspoon coarsley ground black pepper (I just used my pepper grinder shaker thing until I thought it was enough)
1 egg white, lightly beaten

Preheat oven to 375.

Combine all ingredients (only 1 cup of the cheese) except for the egg and mix well.

Time to make the shape!  I used the wreath shape; here are some online instructions.  And here are some pictures of the book (All the Best).

Mine never looks that great but who cares, it all tastes the same in the end!

Once the shape is constructed, brush the egg white over the dough and sprinkle the rest of the cheese.

Bake for 20-25 minutes until golden brown.