Turkey Cranberry Crescent Ring
A festive and flavorful crescent ring filled with turkey, creamy cheese, cranberry sauce, and herbs—perfect for holidays!
Ingredients
- - 1 8 oz tube crescent rolls
- - 4 oz chive and onion cream cheese softened
- - 1 1/2 Tbsp Dijon mustard
- - 3 tsp finely chopped fresh rosemary or thyme divided
- - 2 cups shredded Gruyere cheese or Swiss/Monterey Jack, divided
- - 1 lb thinly sliced turkey leftover or deli turkey
- - 1 14 oz can whole berry cranberry sauce
- - 2 Tbsp butter melted
- - 1/2 tsp poppy seeds
- - 1/2 tsp granulated garlic or garlic powder
- - 1/4 tsp salt adjust to taste
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment or a silicone baking mat.
- Separate the crescent rolls and arrange them on parchment paper in a circle with the widest portions on the inside, edges overlapping to form a 4-5 inch circle in the center.
- In a small bowl, whisk together cream cheese, Dijon mustard, and 1 tsp rosemary. Spread the mixture on the widest portion of the crescent rolls. Sprinkle with 1 cup shredded cheese.
- Arrange turkey slices over the cheese, overlapping them slightly. Spread 1/2 of the cranberry sauce over the turkey. Reserve the remainder for serving. Top with the remaining shredded cheese.
- Bring the narrow end of each crescent roll over the filling and tuck it underneath the ring to secure.
- In a small bowl, mix together melted butter, poppy seeds, garlic, and salt. Brush this mixture over the top and sides of the crescent dough.
- Bake for 22-24 minutes, or until golden brown. Remove from the oven and let the ring rest on the pan for 5 minutes.
- Sprinkle the ring with the reserved 1 1/2 tsp of rosemary, slice, and serve with the remaining cranberry sauce on the side.
Notes
- Use leftover turkey or deli turkey for convenience.
- Substitute Gruyere with Swiss or Monterey Jack cheese as needed.
- Adjust salt and garlic to taste.