Preheat your oven to 375°F. This is a critical step for ensuring your wreath bakes evenly and achieves that perfect golden color.
Unroll the crescent rolls and separate them into 16 triangles. This will be the base of your wreath, so take care to keep the rolls intact.
With the wide edge facing the center of the pan, take 8 pieces and form a circle, overlapping the corners by about 1 inch. This will create the outer ring of your wreath.
For the inner ring, take the remaining 8 pieces, matching the wide edge on the inside and slightly overlapping them. The points should be pointing into the circle, forming a beautiful shape.
In a mixing bowl, combine the mayonnaise, Dijon mustard, black pepper, turkey, celery, cranberries, Swiss cheese, and pecans. Mix well until all the ingredients are evenly combined.
Scoop the filling mixture over the seams of the dough, ensuring it’s evenly distributed and creating a full circle in the center.
Starting from the center, lift one triangle of dough across the filling. This is where the fun begins! Continue alternating with the outer triangles, slightly overlapping them to form the classic wreath shape. Tuck the last end underneath the first for a polished look.
Once beautifully arranged, brush the assembled wreath with the beaten egg. This will give it that lovely golden finish when baked.
Carefully place the wreath in the preheated oven and bake for 25 to 30 minutes. Keep an eye on it, and look for a golden brown color to indicate it’s perfectly cooked.
Once baked, remove from the oven and let it cool slightly before serving. This allows the filling to set a little, making it easier to slice.
