Preheat oven to 375º F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large baking stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams. (Points will overlap in center; do NOT seal.)

In a large bowl, mix mayonnaise, mustard and black pepper. Chop turkey into bite-size pieces. Add turkey, celery, parsley and cranberries to bowl. Add cheese; mix well. Using a medium scoop, scoop filling over seams of dough, forming a circle. Sprinkle chopped walnuts over filling.

Beginning in center, lift one dough triangle across mixture. Continue alternating outer strips, slightly overlapping to form wreath. Tuck last end under first.

In a small bowl, beat egg white lightly. Brush over dough. Bake in preheated oven 25 to 30 minutes or until golden brown.

Makes 10 servings.

The above is the original way of doing it. I do mine a bit differently. I make individual filled crescents instead of one big circle. What I do is I put a heaping tablespoon of the meat mixture in at the small end of the crescent, fold the large flap over the meat mixture, then give it just a little extra roll to contain the mixture in the crescent. I also chop the turkey in small pieces rather than bite-size pieces and add the walnuts to the mixture instead of sprinkling on top. If you make it the individual way, I found that you don't have to bake them so long. I'm happy with 350 degrees for 20 to 25 minutes. The turkey is already cooked so you don't have to worry about that. Keep an eye on them. You want them to be a fairly dark brown. If at 18 minutes they look done, them pull them out. Every oven is different. I do use a stone to cook them on. I've not used a regular metal cookie sheet so I can't offer any insight there.