Ingredients
2 cups diced cooked turkey breast1 cup shredded reduced-fat Swiss cheese1/2 cup dried cranberries1/2 cup diced celery1/2 cup fat-free mayonnaise1/4 cup chopped walnuts3 tablespoons minced fresh parsley2 tablespoons honey mustard1/2 teaspoon pepper2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls1 large egg white, lightly beaten
Preparation
In a large bowl, combine the first nine ingredients. Coat a 14-in. pizza pan with cooking spray.
Separate crescent dough into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.
Spoon turkey mixture over the wide ends of dough. Fold the points of the triangles over the filling and tuck under wide ends (filling will be visible).
Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown.
