• 1 cup of cooked leftover rice from a 10 oz package of Rice River Farms Cranberry Festival Rice Blend, prepared per package directions
• 2 containers of refrigerated crescent rolls
• ½ cup Greek yogurt or sour cream
• 2 tbs honey Dijon mustard
• 2 tbs garlic peppercorn seasoning
• 2 cups turkey or ham, chopped small
• ½ cup celery, chopped
• ¼ cup onion, diced

Topping…

• 3 tbs fresh parsley, chopped
• 1 cup shredded Swiss cheese, (reserve 1 tbs for topping)
• 1 egg white

Preheat oven to 350°.

Unroll crescent dough; separate into 16 triangles and arrange on baking pan.

Mix yogurt or sour cream, mustard, and garlic peppercorn seasoning in bowl; let set for 5 minutes. Add turkey or ham, celery, onion, cheese and fresh parsley and mix thoroughly. Place several heaping tablespoons on dough. Lift corners over top of filling; dough doesn’t have to be completely enclosed.

Brush egg whit over the top of the dough, sprinkle reserved wild rice and cheese on top and bake for 15 to 20 minutes or until golden brown.

Makes 6 servings.