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.