Most of our extended family isn’t vegetarian, so we’ve made our own Christmas tradition to include along side their turkey.
Assembling the crescent rolls can be a little tricky. Just make sure you alternate the triangle dough from inside, then outside. Also line the small inside of the triangles to form a circle.
This recipe is adapted from The Pampered Chef and it’s been a tradition for us during every holiday for the past 10 years.
2 pkg. (8oz.) refrigerated Crescent Rolls
1/2 cup Mayonnaise
2 T. Honey Dijon Mustard
1 bag Morningstar Chicken Strips OR 2 cans Worthington Fri-Chik, shredded
1/2 tea. Black Pepper, coarsely chopped
1/2 cup Celery, sliced
3 T. Parsley, fresh, snipped
1/2 cup Cranberries, dried
1 cup Swiss Cheese, shredded
1/4 cup Walnuts, chopped
1 Egg, separated
Oven 375 degrees
Arrange crescent rolls so the inside edge forms a circle. Alternate roll points to point inside then out.
Mix Step One ingredients together.
Using medium scoop, scoop filling over seams of dough. Sprinkle nuts over filling. Fold strips of rolls over (alternating inside and ouside pieces of rolls). Tuck last end under first. Beat egg white lightly — brush over dough. Bake 25-30 minutes or until golden brown.
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