Hide The Turkey! Part 2

In my latest idea on hiding that leftover Thanksgiving turkey, I turn to an oldie-but-goodie.

Kind of a twist on turkey hash, this recipe is one of those crescent roll-baked deals that turns leftover turkey into something kinda cool looking and mighty tasty.

Turkey Cranberry Ring
2 cans (8 oz) each refrigerated crescent roll dough
2 C chopped leftover turkey
1/2 C thinly sliced celery - I leave this out
1/2 C shredded Swiss cheese - if you don't have Swiss, use whatever you have on hand
1/2 C Craisins - sweetened dried cranberries
1/2 C real mayo
2-3 T Dijon mustard
1/2 t ground black pepper - only if you need it. If your turkey is well seasoned, you may not need it.

In a large bowl, mix all ingredients except crescent roll dough.

On a round pan or stone, unroll crescent triangles individually. Arrange on pan or stone so that bases of triangles face the center of the pan and tips are draped over the edge. There should be a 5"-6" circle in the center of the pan.

Scoop turkey mixture onto bases of triangles, making sure it's spread evenly. Bring tips of triangles up over filling and tuck under the base. The filling will be partially exposed.

Bake at 375 for 20-25 minutes or until dough is golden brown. You are basically cooking this long enough to make sure the dough is done.

Options: You could always add in some leftover stuffing to put a twist on the filling. Or serve stuffing as a side dish with this recipe.

Enjoy!