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Turkey Cranberry Crescent Ring

A festive and shareable ring made with flaky crescent dough, filled with a tangy-sweet turkey, cranberry, and cream cheese mixture, perfect for using up holiday leftovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

Dough and Filling
  • 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)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment or a silicone mat.
  2. Unroll both cans of crescent roll dough and arrange them in a circle on the baking sheet, keeping the triangles connected at the wide end, overlapping slightly to form a star with a larger inner circle.
  3. 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.
  4. Spoon the turkey-cranberry mixture over the wide ends of the crescent triangles, creating a moderate mound.
  5. Starting from the wide end, fold the pointed tip of each triangle over the filling and tuck it under the wide end to seal the ring.
  6. Brush the top of the crescent ring with the beaten egg for a glossy finish.
  7. Bake for 25–30 minutes, until the dough is golden brown. If the top browns too quickly, tent with foil.
  8. Remove from oven and let rest for 5–10 minutes before slicing. Garnish with chopped parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or air fryer for best texture. Freezes well for up to 2 months.