INGREDIENTS
2
packages of refrigerated crescent rolls
2 cups
chopped, cooked, leftover turkey
1/2 cup
celery, chopped
1/2 cup
craisins (or chopped fresh cranberries)
1 cup
shredded swiss cheese (optional, or sometimes I use mozzarella instead)
1 tbsp
dried parsley flakes
1/2 cup
mayo
2 tbsp
dijon mustard (optional)
salt & pepper
1
egg white, slightly beaten