Directions

1. Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper.

2. Set a 4- to 5-inch bowl face down in the center of your baking sheet. Separate the crescent roll triangles at the perforations, being careful not to stretch out the dough. Arrange them slightly overlapping in a circle around the bowl with the points facing out like a star. Spread the Dijon mustard in a ring around the dough. Top with the ham slices, turkey slices and grated Swiss cheese

3. Carefully remove the bowl. Working one piece at a time, tuck the tip of each triangle up and over the filling and then gently lift the wreath and tuck it underneath. Repeat with the remaining dough, working your way around the wreath.

4. Brush the wreath all over with egg wash and sprinkle with flaky sea salt. Bake the wreath at 375°F for 10 minutes. Cover loosely with foil and bake for about 10 to 15 minutes more, or until the top is a deep golden brown and the thickest part of the wreath is baked through. Remove from the oven and let cool slightly.

5. Garnishing with powder sugar and Terrapin Ridge Farms Cranberry Relish with Grand Marnier