Turkey Cranberry Crescent Ring
When holiday leftovers start stacking up in the fridge, this cozy turkey cranberry crescent ring is the answer. It’s buttery, flaky, and wrapped with creamy cheese, roasted turkey, and sweet-tart cranberry sauce basically, Thanksgiving wrapped in a golden hug.
Ingredients
- 2 cups cooked turkey shredded or sliced
- ⅓ cup whole berry cranberry sauce
- 1 cup shredded Gruyere or Swiss cheese
- 4 ounces chive and onion cream cheese or plain with chopped rosemary
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh rosemary or thyme
- 2 cans refrigerated crescent roll dough
- 2 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon poppy seeds
- Pinch of salt
Instructions
- Unroll crescent dough and arrange triangles in a circle on parchment-lined baking sheet, forming a sun shape with points facing out and wide ends overlapping in the center.
- In a small bowl, mix cream cheese, Dijon mustard, and chopped herbs. Spread over wide ends of dough, leaving tips clean.
- Layer turkey evenly over cream cheese, drop spoonfuls of cranberry sauce, then sprinkle with shredded cheese.
- Fold dough points over filling, tucking under the inner edge to form a ring. Some filling will peek through—don’t worry!
- Mix melted butter with garlic powder, poppy seeds, and a pinch of salt. Brush over the dough.
- Bake at 375°F for 22 to 28 minutes, until golden brown and baked through. Let cool 5–10 minutes before slicing.
Notes
Don’t overload the filling—let the cheese melt and spread. Chill the dough if it gets too soft while shaping. Try adding chopped pecans for crunch or swap Gruyere with white cheddar for a twist.