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A beautifully baked savory turkey and cranberry crescent ring, garnished with fresh herbs and served with cranberry dipping sauce on a dark plate.

Savory Turkey and Cranberry Crescent Ring

A delicious savory ring featuring crescent rolls filled with shredded turkey, creamy chive and onion cream cheese, Gruyere, and whole berry cranberry sauce, baked until golden.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 48 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tube crescent rolls 8 oz tube
  • 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 divided (May use Swiss or Monterey Jack)
  • 1 lb thinly sliced turkey (leftover or deli turkey)
  • 1 can whole berry cranberry sauce 14 oz can
  • 2 Tbsp butter melted
  • 1/2 tsp poppy seeds
  • 1/2 tsp granulated garlic or garlic powder
  • 1/4 tsp salt (adjust to taste)

Equipment

  • Oven
  • Large baking sheet
  • Parchment paper or Silicone baking mat
  • Small bowl
  • Whisk
  • Brush

Method
 

Preparation
  1. Preheat the oven to 375°F and line a large baking sheet with parchment paper or a silicone mat.
  2. Separate the crescent rolls and arrange them in a circle on the baking sheet with the widest portions overlapping towards the inside, creating a 4-5 inch center opening.
  3. In a small bowl, whisk together cream cheese, Dijon mustard, and 1 tsp rosemary; spread this mixture onto the widest portion of the crescent rolls, then sprinkle with 1 cup of shredded cheese.
  4. Layer the thinly sliced turkey over the cheese, spread half of the cranberry sauce over the turkey, and then top with the remaining shredded cheese.
  5. Bring the narrow ends of the crescent dough over the filling and tuck them securely into the center of the ring.
  6. In another small bowl, mix melted butter with poppy seeds, granulated garlic, and salt; brush this mixture evenly over the top and sides of the crescent dough, turkey, and cheese.
  7. Bake for 22-24 minutes until golden brown, then let the ring rest on the pan for 5 minutes.
  8. Sprinkle the remaining 1 1/2 tsp rosemary over the ring, slice, and serve with the reserved cranberry sauce on the side.

Notes

For best results, allow the crescent ring to rest for 5 minutes before slicing. Serve with the remaining cranberry sauce on the side and a sprinkle of fresh rosemary or thyme.