1 pkg Crescent roll dough or sheet dough
2 cups cooked, chopped chicken or leftover turkey
1 (12 ounce) bag dried cranberries
1 1/2 - 2 cups shredded Swiss cheese
1/4 cup softened cream cheese
1 egg, or egg white, beaten with 2 tablespoons sugar

Preheat oven to 325°F.

Place Crescent sheet centered on cookie sheet with longest edges hanging off the long side of pan (so you can place filling in very center and bring both edges up to meet in the middle).

Combine all ingredients except the beaten egg with sugar, mix well with clean hands. Place in center of the centered dough, bring both sides up to meet in the middle on top center of the filling to make a "loaf"

Press edges together to seal well. I then use a sharp knife to make about 8 even slight "slices" in the dough for steam to escape during cooking. Beat the egg or egg white with the sugar and using a pasty brush, brush entire top with the egg mixture.

Bake until light golden brown on top. Let cool for five minutes.

Serve with a good wild rice, cooked with half cup of dried cranberries for a perfect side dish.

Note: This recipe can also be baked with regular crescent roll dough - not the sheet - using a bundt cake pan. It makes a wreath when finished - perfect for holiday get-togethers.

Layer the triangular Crescent pieces in the bundt pan so you can fold both ends over the top to seal together. A little more time consuming for this version, but worth the effort for the festive wreath it makes. Place the "wreath" on serving platter and place pretty condiment bowl in wreaths center with a good cranberry orange chutney in it. I arrange fresh fruit around the outside of the wreath - fresh red and green grapes, pear slices, etc.

Every time I take this dish to a dinner party I have at least two people ask for the recipe! Every time!!

Submitted by: lgudger