• 2 packages of refrigerated crescent rolls
• 1/2 cup of Greek yogurt or sour cream
• 2 tbsp. honey dijon mustard
• 2 tbsp. Chieftain's Garlic Peppercorn Seasoning
• 2 cups of chopped cooked turkey or ham
• 1/2 cup sliced celery
• 1/4 cup diced onion
• 1 cup cooked wild rice (reserve 2 tbsp. for topping)
• 3 tbsp. chopped fresh parsley
• 1/2 cup sweetened dried cranberries or cranberry sauce
• 1 cup shredded Swiss cheese (reserve 1 tbsp. for topping)
• 1 egg white

Preheat oven to 350 and unroll crescent dough; separate into 16 triangles. Arrange triangles on baking pan. 

Mix yogurt or sour cream, mustard, and garlic peppercorn seasoning in bowl and let set for 5 minutes. Add remaining ingredients except the egg white and reserved wild rice and cheese for the topping. Place a couple of heaping tablespoons on dough. Lift corners over top of filling; dough doesn't have to be completely enclosed. Brush egg white over the top of the dough, sprinkle reserved wild rice and cheese on top and bake 15-20 minutes or until golden brown.