We made this festive all-in-one tasty treat at my Thanksgiving-themed Pampered Chef party and I loved it. Even though we made it before Thanksgiving for the party, I loved making it again to use up my turkey leftovers after Thanksgiving. The cranberries add that lovely sweet zing in this savory dish. This would also be perfect for a holiday party and if you live in England I would make this for Boxing Day to use up all that lovely Christmas turkey!
1 packet (6 count) chilled fresh croissant dough
6 Tbsp mayonnaise
4 tsp Dijon mustard
1/2 tsp ground black pepper
8 oz cooked chicken or turkey, finely chopped
1 stick celery or red/green pepper, finely chopped
1 clove garlic, crushed
3 Tbsp fresh parsley, finely chopped
3 oz dried cranberries
1 1/2 oz walnuts (opt) - chopped
3 oz gruyere cheese
Preheat oven to 375F/190C.
Arrange 6 dough triangles in a circle slightly overlapping with wide ends in the centre.
Add together chopped chicken/turkey, celery, parsley and walnuts, garlic and cranberries. Mix in pepper, mayonnaise, and mustard.
Lift each point of dough and fold over the mixture tucking firmly under the opposite side. Glaze the top with beaten egg and back for 25 - 30 minutes.
Cut into wedges and serve while warm.