Description
Make a cozy, weeknight-friendly turkey and cranberry crescent ring featuring melty cheese and crisp, golden pastry in under 45 minutes. This recipe is simple and pleases a crowd.
Ingredients
- 2 8-ounce cans refrigerated crescent roll dough
- 4 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh rosemary, finely chopped
- 1 cup shredded Swiss or Havarti cheese, divided
- 1 pound cooked turkey, sliced or chopped
- 1 cup whole-berry cranberry sauce, divided
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 cups chopped baby spinach (Optional Add-In)
- 1 teaspoon poppy seeds for topping (Optional Add-In)
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Stir cream cheese, Dijon, and rosemary until smooth. Set aside 1/4 cup cheese for topping; mix remaining shredded cheese into the cream cheese mixture.
- Unroll crescents and arrange in a ring on the sheet with wide ends overlapping to form a 4–5 inch center circle. Press seams where they overlap.
- Spread the cream cheese mixture on the overlapped inner ring of dough, staying 1 inch from edges.
- Layer turkey evenly over the filling, then spoon 1/2 to 3/4 cup cranberry sauce over turkey. Sprinkle spinach if using, then top with reserved shredded cheese.
- Pull the narrow points of the crescents up and over the filling, tucking under the inner ring to seal. Leave small vents for steam escape.
- Mix melted butter with garlic powder and salt. Brush all exposed dough; sprinkle poppy seeds if using.
- Bake 20–25 minutes until the ring is deep golden and the thickest inner dough is baked through.
- Cool 5–10 minutes to set before slicing. Serve with remaining cranberry sauce on the side.
- If using leftover roasted turkey, reheat slices within the ring until hot throughout (165°F minimum internal temperature).
Notes
- Keep dough cold so seams press together cleanly for a flaky bake.
- Vent small gaps on top so steam escapes and the interior does not get soggy.
- Brush butter right before baking for even browning and flavor.
- Cool 5–10 minutes before slicing to prevent tearing and leaking.
- Arrange turkey in an even layer for balanced filling in every slice.
- Refrigerate leftovers in an airtight container up to 3 days; reheat at 325°F for 10–15 minutes.
- Freeze slices up to 2 months; thaw overnight in the fridge, then reheat at 325°F until heated through.
- Prep Time: 15 minutes
- Cook Time: 22–25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American