Description
A festive and delicious Savory Turkey and Cranberry Crescent Ring perfect for holiday gatherings or easy entertaining. Layers of chive and onion cream cheese, Dijon mustard, fresh herbs, shredded Gruyere cheese, thinly sliced turkey, and whole berry cranberry sauce are wrapped in buttery crescent rolls, baked to golden perfection and topped with a savory butter and spice glaze.
Ingredients
Scale
Base
- 1 tube crescent rolls
Filling
- 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
- 1 lb thinly sliced turkey (leftover or deli turkey)
- 1 (14 oz) can whole berry cranberry sauce
Topping
- 2 tbsp butter, melted
- 1/2 tsp poppy seeds
- 1/2 tsp granulated garlic
- 1/4 tsp salt (adjust to taste)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Prepare Crescent Rolls: Separate the crescent rolls and carefully arrange them on the parchment paper in a large circle, positioning the widest portion on the inside and overlapping the edges slightly to form a ring shape.
- Prepare Filling: In a small bowl, whisk together the softened cream cheese, Dijon mustard, and 1 teaspoon of the finely chopped rosemary or thyme until smooth. Spread this mixture evenly over the widest portion of the crescent rolls. Then sprinkle 1 cup of shredded Gruyere cheese on top of the cream cheese layer.
- Add Turkey and Cranberry: Layer the thinly sliced turkey evenly over the cheese, slightly overlapping the slices. Spread half of the whole berry cranberry sauce over the turkey layer and then top this with the remaining 1 cup of shredded Gruyere cheese.
- Form the Ring: Carefully lift the narrow ends of each crescent dough piece and fold them over the filling, tucking the tips underneath the ring to seal and secure the ring shape.
- Add Toppings and Bake: In another small bowl, combine the melted butter, poppy seeds, granulated garlic, and salt. Brush this mixture over the top and sides of the crescent dough to add flavor and help achieve a golden crust. Bake the ring in the preheated oven for 22-24 minutes, or until the crescent dough is golden brown and cooked through. Let it rest on the baking sheet for 5 minutes after baking.
- Garnish and Serve: Sprinkle the baked crescent ring with the remaining 1 1/2 teaspoons of chopped rosemary or thyme for a fresh herbal aroma. Slice into wedges and serve warm with the remaining cranberry sauce on the side for dipping or spreading.
Notes
- You can use leftover roasted turkey or store-bought deli turkey for convenience.
- Fresh herbs such as rosemary or thyme add a lovely aroma and can be adjusted based on preference.
- Make sure the cream cheese is softened for easy spreading and mixing.
- Use a silicone baking mat or parchment paper to prevent sticking and achieve easy removal from the pan.
- The crescent ring can be made ahead and baked just before serving for convenience.
- Leftover ring slices can be refrigerated and gently reheated in the oven or microwave.
