Name: Turkey Cranberry Crescent Ring
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cans refrigerated crescent roll dough (8 oz each); 2 cups cooked turkey, shredded or chopped ((rotisserie or holiday leftovers work great)); 1 cup cranberry sauce ((whole-berry or jellied; adjust sweetness to taste)); 1 cup cream cheese, softened; 1 cup shredded cheddar cheese ((sharp or mild)); 1 tablespoon dried rosemary ((or 1½ tsp fresh, finely chopped)); 1 tablespoon dried thyme ((or 1½ tsp fresh)); 1 tablespoon garlic powder; 1 egg beaten ((for egg wash)); to taste fresh parsley, chopped ((for garnish, optional))

I first made this turkey cranberry crescent ring the winter after a hectic holiday — it was my lazy-saver: leftover turkey turned into an impressive, shareable ring that disappeared faster than I could slice it. It’s flaky crescent dough wrapped around a tangy-sweet cranberry and cream cheese filling studded with cheddar and herbs. Serve it as a festive appetizer, a potluck showstopper, or a cozy weeknight main when you want something simple but special. If you enjoy recipes that reuse holiday turkey, you might also like this roasted eggplant lasagna with turkey for another comforting option: roasted eggplant lasagna with turkey.

What makes this recipe special

This crescent ring is a clever crossover between a savory pie and a holiday sandwich. It’s:

Fast: assembly takes about 10–15 minutes if your turkey is prepped.
Crowd-friendly: slices into portions for sharing.
Flexible: works with cooked turkey, chicken, or any leftover roasted meat.
Festive: the cranberry-cream cheese combo gives a bright, seasonal flavor without complicated steps.

“A holiday classic in minutes — flaky, cheesy, and perfectly balanced with cranberry brightness.” — a quick review from my last potluck

The cooking process explained

Before we list the ingredients, here’s a quick overview so you know what to expect:

Mix the filling: cream cheese, shredded turkey, cranberry sauce, cheddar, and seasonings.
Arrange crescent triangles on a baking sheet in a circle with wide ends forming the ring base.
Spoon the filling onto the dough, then tuck and seal each triangle to encase the filling.
Egg wash, bake 25–30 minutes until golden, rest briefly, then slice and serve.

This gives you a good sense of timing and flow: assembly → seal → bake → rest → serve.

What you’ll need

2 cans (8 oz each) refrigerated crescent roll dough
2 cups cooked turkey, shredded or chopped (rotisserie or holiday leftovers work great)
1 cup cranberry sauce (whole-berry or jellied; adjust sweetness to taste)
1 cup cream cheese, softened
1 cup shredded cheddar cheese (sharp or mild)
1 tablespoon dried rosemary (or 1½ tsp fresh, finely chopped)
1 tablespoon dried thyme (or 1½ tsp fresh)
1 tablespoon garlic powder
1 egg, beaten (for egg wash)
Optional: fresh parsley, chopped (for garnish)

Substitutions and notes:

No turkey? Use cooked chicken or leftover ham. If you want a vegetarian version, swap turkey for cooked, seasoned mushrooms and walnuts (see Variations). If you like stronger flavor, swap half the cheddar for Gruyère or fontina. Using low-sugar cranberry relish will cut sweetness. If you’re planning to use other slow-cooked proteins, check this slow-cooker recipe for inspiration: mouthwatering slow-cooker Italian beef recipe.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment or a silicone mat.
Unroll both cans of crescent roll dough. Keep the triangles connected at the wide end and arrange them in a circle on the baking sheet, overlapping slightly to form a star with a larger inner circle. The wide ends should form the inner ring.
In a medium bowl, combine the softened cream cheese, shredded turkey, cranberry sauce, shredded cheddar, rosemary, thyme, and garlic powder. Stir until evenly mixed. Taste and adjust seasoning—add a pinch of salt or extra herbs if needed.
Spoon the turkey-cranberry mixture evenly over the wide ends of the crescent triangles. Aim for a moderate mound so the ring seals cleanly.
Starting from the wide end, fold the pointed tip of each triangle over the filling and tuck it under the wide end to create a sealed ring. Pinch lightly where needed to close seams.
Brush the top of the crescent ring with the beaten egg for a glossy, golden finish. If you prefer extra shine, mix 1 teaspoon water into the egg for an egg wash.
Bake on the middle rack for 25–30 minutes, until the dough is deep golden and fully cooked through. If the top browns too quickly, tent loosely with foil.
Remove from oven and let rest 5–10 minutes before slicing. Garnish with chopped parsley if desired. Serve warm.

Best ways to enjoy it

As an appetizer: slice into wedges and serve with extra cranberry sauce or spicy mustard for dipping.
For brunch or lunch: pair with a crisp green salad, roasted Brussels sprouts, or a bowl of soup.
For a festive main: serve alongside roasted root vegetables and a simple arugula salad with lemon vinaigrette.
Beverage pairings: a light-bodied red like pinot noir, a dry rosé, or a zesty cider complements cranberry and turkey. For non-alcoholic options, sparkling apple cider or a citrusy iced tea works well.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container up to 3–4 days. Turkey is cooked, so safe refrigeration rules apply.
Reheat: Warm individual slices in a 350°F (175°C) oven for 8–10 minutes or in an air fryer at 325°F until heated through and the dough re-crisped. Microwave will soften the crust; use it only for quick reheats.
Freezing: Fully baked ring freezes best. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed. For best texture, avoid freezing raw crescents filled with moist ingredients — they can get soggy when thawed.
Food safety: Refrigerate within two hours of baking. Leftover turkey should not sit at room temperature for extended periods.

Pro chef tips

Chill the filling slightly if it’s very soft. A firmer filling is easier to contain and reduces leaks through seams.
Don’t overfill. A modest mound ensures the dough seals and bakes without bursts.
Press seams tightly and tuck points under the ring—use a little water to help dough stick if needed.
Brush the egg wash just before baking to avoid soggy dough from sitting too long.
For even browning, rotate the pan halfway through baking. For a glossy finish, add a tiny pinch of sugar to the egg wash.
If you want sturdier slices for serving, let the ring rest 10–15 minutes after baking so the filling sets. For another hearty leftover-turkey option, revisit this slow-cooker classic: mouthwatering slow-cooker Italian beef recipe.

Creative twists

Sweet-savory swap: Stir 1/4 cup finely chopped candied pecans into the filling for crunch.
Herb variations: Swap rosemary and thyme for sage and a touch of poultry seasoning for a more traditional Thanksgiving profile.
Cheese swaps: Use smoked cheddar for a deeper flavor, or goat cheese for tang (mix with a little cream cheese to temper firmness).
Vegetarian: Replace turkey with a mixture of roasted mushrooms, chopped walnuts, and cooked lentils, seasoned with soy sauce and smoked paprika.
Mini rings: Make smaller, individual rings using a single can of crescent dough for appetizers.
Gluten-free: Use a store-bought gluten-free pie crust or rollable gluten-free dough; watch baking time as crusts vary.

Your questions answered

Q: Can I use raw turkey or raw chicken in this recipe?
A: No. The recipe requires cooked turkey (or cooked chicken). Raw poultry needs full, direct cooking to safe internal temperature; since the filling is enclosed and the dough browns quickly, raw meat wouldn’t cook safely.

Q: How long does this take from start to finish?
A: Plan about 10–15 minutes assembly and 25–30 minutes baking, plus a 5–10 minute rest. Total roughly 40–55 minutes, depending on prep speed.

Q: Can I assemble ahead and bake later?
A: Yes. Assemble the ring, cover tightly, and refrigerate up to 24 hours. Brush with egg wash and bake when ready. If baking from chilled, add a couple extra minutes to baking time.

Q: Is it freezer-friendly?
A: Fully baked and cooled, yes—wrap well and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.

Q: Any tips for preventing a soggy bottom?
A: Use parchment or a perforated baking sheet for airflow. Avoid excess wet filling at the seams. Partially drain very wet cranberry relish before mixing if needed.

Conclusion

If you want a simple, crowd-pleasing way to turn leftover turkey into something special, this turkey cranberry crescent ring delivers flaky dough, melty cheese, and bright cranberry flavor in every slice. For a similar festive presentation and more inspiration, check out this classic take on the same idea at Turkey Cranberry Crescent Ring – melissassouthernstylekitchen.com and explore another wreath-style option with the Turkey Cranberry Wreath Recipe – Perfect for the Holidays.