Turkey Cranberry Crescent Ring (Printable Version)
# What You’ll Need:
→ Dough and Filling
01 -
1 tube (8 oz) crescent rolls
02 -
4 oz chive and onion cream cheese, softened
03 -
1 1/2 tablespoons Dijon mustard
04 -
3 teaspoons fresh rosemary or thyme, finely chopped, divided
05 -
2 cups Gruyere cheese, shredded, divided (or Swiss/Monterey Jack as a substitute)
06 -
1 pound turkey, thinly sliced
07 -
1 can (14 oz) whole berry cranberry sauce
→ Topping
08 -
2 tablespoons butter, melted
09 -
1/2 teaspoon poppy seeds
10 -
1/2 teaspoon granulated garlic or garlic powder
11 -
1/4 teaspoon salt, adjusted to taste
# Steps to Follow:
01 -
Preheat oven to 375°F. Line a large baking sheet with parchment or a silicone baking mat.
02 -
Separate the crescent rolls and arrange them on parchment paper in a circle, overlapping edges to form a 4-5 inch circle in the center.
03 -
In a small bowl, whisk together cream cheese, Dijon mustard, and 1 teaspoon rosemary. Spread the mixture onto the widest portion of the crescent rolls. Sprinkle 1 cup of shredded cheese over the mixture.
04 -
Arrange sliced turkey over the cheese, slightly overlapping. Spread half of the cranberry sauce over the turkey. Sprinkle the remaining shredded cheese on top.
05 -
Bring the narrow end of each crescent roll over the filling and tuck it underneath the ring to secure.
06 -
In a small bowl, mix melted butter, poppy seeds, garlic, and salt. Brush the mixture over the top and sides of the crescent dough.
07 -
Bake for 22-24 minutes, or until golden brown. Remove from the oven and let the ring rest on the pan for 5 minutes.
08 -
Sprinkle the reserved 1 1/2 teaspoons of rosemary on top. Slice the ring and serve with the remaining cranberry sauce on the side.
# Additional Notes:
01 -
Use leftover turkey or deli turkey for convenience.
02 -
Substitute Gruyere with Swiss or Monterey Jack cheese if needed.
03 -
Adjust garlic and salt in the topping to taste.