Cranberry-Walnut Chicken Ring x2

• 2 packages refrigerated crescent rolls
• 1/2 cup mayo
• 2 tbsp honey dijon mustard
• 1/2 tsp black pepper
• 2 cups chopped cooked chicken
• 1/2 cup sliced celery
• 3 tbsp snipped fresh parsley ( I use table parsley)
• 1/2 cup sweetened dried cranberries
• 1 cup shredded Swiss cheese
• 1/4 cup walnuts, coarsely chopped
• 1 egg
Cooking Day: Place mayo, mustard, pepper, chicken, celery, parsley, cranberries, cheese, and walnuts in bowl and mix. Freeze.

Serving Day: Preheat oven to 375, separate crescent rolls in to 16 triangles, with wide ends of triangles toward the center, arrange 8 triangles in a circle on large round cooking stone, corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams leaving a hole in the center of stone. Scoop mixture over seams of dough, forming a circle. Lift dough triangles over mixture and tuck ends under. Separate egg, lightly beat egg white and brush over dough. Bake 25-30 min or until golden brown.