Easy Savory Turkey and Cranberry Crescent Ring Recipe

Introduction

Okay, friends, let’s talk comfort food. You know those times when you have some delicious leftovers hanging out in the fridge, or maybe you just want something warm, cheesy, and totally satisfying that feels a little fancy but is secretly super easy? This Savory Turkey and Cranberry Crescent Ring is exactly that kind of recipe. It takes humble ingredients and transforms them into a showstopper appetizer or even a fun light dinner. Every time I make this, people are asking for the recipe, and they can’t believe how simple it is. It’s the perfect way to use up that leftover holiday turkey (or grab some deli turkey anytime!) and those delicious pantry staples. Get ready to wow yourself and everyone else!

Why You’ll Love This Recipe

• Fast: Seriously, you can have this prepped and in the oven in about 15 minutes. Perfect for last-minute get-togethers!
• Easy: If you can open a can of crescent rolls and spread some cheese, you can make this! No complicated steps here.
• Giftable: While maybe not gifting the whole ring raw, it makes a fantastic dish to bring to a potluck or holiday party.
• Crowd-pleasing: Who can resist flaky crescent rolls filled with savory turkey, creamy cheese, and that pop of sweet-tart cranberry? It’s a guaranteed hit.

Ingredients

Here’s what you’ll need to gather. Most of these are likely already in your fridge or pantry, especially after the holidays!

• 1 tube crescent rolls: The magical base! Choose your favorite brand.
• 4 oz chive and onion cream cheese: This adds such a lovely savory, tangy layer. If you can’t find this flavor, plain cream cheese with a sprinkle of dried chives and onion powder works in a pinch!
• 1 1/2 tbsp Dijon mustard: Just a little bit adds a fantastic zip and tang that cuts through the richness.
• 3 tsp finely chopped fresh rosemary or thyme, divided: Fresh herbs make a huge difference! Rosemary is classic with turkey, and thyme is wonderfully earthy. Pick your favorite, or use both!
• 2 cups shredded Gruyere cheese, divided: Oh, Gruyere! It melts beautifully and has a wonderful nutty, savory flavor. Pre-shredded is fine, but shredding your own usually melts a little smoother.
• 1 lb thinly sliced turkey: Leftover roasted turkey is perfect here! If you don’t have leftovers, good quality deli turkey sliced thin works great too.
• 1 (14 oz) can whole berry cranberry sauce: This is the star sweet and tart element. Make sure it’s whole berry for that lovely texture.
• 2 tbsp butter, melted: For brushing over the top to get that gorgeous golden crust.
• 1/2 tsp poppy seeds: Adds a little visual appeal and subtle crunch to the topping.
• 1/2 tsp granulated garlic: A little touch of garlic flavor in the butter wash is divine.
• 1/4 tsp salt: Just enhances all those wonderful flavors.

How to Make It

Okay, let’s get this delicious ring assembled! It’s easier than it looks, I promise.

1. First things first, you’ll want to get your oven ready. Preheat it to 375°F (190°C). And while it’s heating up, line a large baking sheet with parchment paper. This makes cleanup SO much easier, which is always a win in my book!
2. Now, grab that tube of crescent rolls. Unroll it and separate the triangles. On your prepared baking sheet, arrange the triangles in a circle (like the spokes of a wheel!). You’ll want the wider, flatter ends overlapping slightly in the center, and the pointy ends facing outwards towards the edge of the baking sheet. Don’t worry about making it perfect, just try to get an even ring.
3. In a small bowl, whisk together the chive and onion cream cheese, Dijon mustard, and 1 teaspoon of your fresh chopped herbs (either rosemary or thyme, whichever you chose). This creates a lovely, creamy base layer.
4. Using a spoon or an offset spatula, carefully spread this cream cheese mixture evenly over the widest part of the crescent dough ring (the part overlapping in the center). Leave the pointy ends free – they’ll become the top crust!
5. Now it’s cheese time! Sprinkle 1 cup of the shredded Gruyere cheese over the cream cheese layer.
6. Next comes the star protein. Arrange your thinly sliced turkey evenly over the layer of cheese. Try not to pile it too high, or it’ll be tricky to fold later.
7. Time for the sweet and tart kick! Spread half of the whole berry cranberry sauce over the turkey. You might need to gently spread the berries around a bit.
8. Sprinkle the remaining shredded Gruyere cheese over the cranberry sauce.
9. Now for the fun part – shaping the ring! Gently take the pointy end of each crescent triangle and bring it up and over the filling towards the center of the ring, tucking it under the wider base part. It’s okay if some filling peeks out a little! You’re creating a sealed ring of deliciousness.
10. In a separate small bowl, melt the butter. Stir in the poppy seeds, granulated garlic, and salt. This is our little magic brush-on topping!
11. Carefully brush or spoon this melted butter mixture evenly over the top of the crescent ring. You can also sprinkle the remaining 2 teaspoons of fresh herbs you set aside earlier over the butter wash for extra flavor and beauty! (Oops, the recipe didn’t mention when to add the rest of the herbs, so let’s add them here for extra herby goodness!)
12. Pop the baking sheet into your preheated oven. Bake for 22-24 minutes, or until the crescent dough is beautifully golden brown and looks puffed up and gorgeous. Keep an eye on it as oven temperatures can vary.
13. Let it cool on the baking sheet for a few minutes before carefully transferring it (or slicing it right there!). Serve warm and watch it disappear!

Substitutions & Additions

This recipe is super flexible! Here are a few ideas to make it your own:

• Protein Swap: No turkey? No problem! Try thinly sliced ham, shredded cooked chicken, or even roast beef.
• Cheese Please: Gruyere is amazing, but Swiss, Provolone, White Cheddar, or even a blend of cheeses would work well.
• Herb Power: If you don’t have fresh rosemary or thyme, you can use dried herbs! Use about 1/3 of the amount (so maybe 1 tsp total dried). Or try other herbs like sage or a poultry seasoning blend.
• Cranberry Twist: If you don’t love whole berry sauce, you could try jellied, or even a different fruit preserve that pairs well with turkey, like fig jam or apricot preserves (use sparingly as they can be very sweet). Or, omit the cranberry for a purely savory ring.
• Add Some Veggies: Sautéed mushrooms, onions, spinach (make sure it’s well-drained!), or bell peppers could be added to the filling mixture for extra flavor and nutrition.
• Spice It Up: A pinch of red pepper flakes in the filling or the butter wash can add a little heat.

Tips for Success

• Crescent Arrangement: Don’t stress about the perfect circle. An oval or slightly wonky shape is totally fine! Just make sure the inner edges overlap enough to create a base and the outer points are free to fold over.
• Don’t Overfill: While it’s tempting to stuff it to the brim, too much filling can make it hard to seal and might ooze out excessively. Stick to the amounts listed for best results.
• Folding is Key: Take your time folding the points over the filling. Gently tuck them under the inner circle to create a nice, enclosed ring.
• Watch the Bake Time: Ovens vary! Start checking around the 20-minute mark. You want the dough to be golden brown and cooked through, but not burnt on the edges.
• Let it Rest: Giving it a few minutes to cool on the baking sheet helps the filling set slightly before you slice into it.
• Prep Ahead: You could likely whisk together the cream cheese mixture and even shred the cheese a day ahead of time and store them separately in the fridge. The ring is best assembled and baked right before serving for the freshest, flakiest result.

How to Store It

If by some miracle you have leftovers (it’s rare in my house!), let the ring cool completely. Wrap it tightly in plastic wrap or aluminum foil, or place slices in an airtight container. Store it in the refrigerator for up to 3-4 days.

To reheat, the best way is in the oven or toaster oven at around 350°F (175°C) for 10-15 minutes, or until heated through and the crust crisps up again. Microwaving works, but the crust won’t be as flaky.

FAQs

Here are a couple of questions I often get about this recipe:

Can I use leftover turkey?

Absolutely! This recipe is perfect for using up that delicious roasted turkey from a holiday meal. Just make sure it’s thinly sliced or shredded.

What if I only have dried herbs?

No problem! Use about 1/3 the amount of dried herbs compared to fresh. So, instead of 3 teaspoons fresh, use about 1 teaspoon total dried rosemary or thyme, divided between the filling and the butter wash.

Can I make the filling ahead of time?

Yes, you can definitely mix the cream cheese base, shred the cheese, and have your turkey ready. Keep everything separate and chilled in the fridge. Assemble the ring right before baking for the best texture.

What should I serve with this?

This ring is substantial enough to be a light meal! It pairs wonderfully with a simple green salad or a warm bowl of soup. As an appetizer, it’s perfect on its own or served with a little extra cranberry sauce for dipping.

Easy Savory Turkey and Cranberry Crescent Ring

This Savory Turkey and Cranberry Crescent Ring is a showstopper appetizer or fun light dinner that's secretly super easy to make. It's a delicious way to use up leftover holiday turkey (or deli turkey) and transforms simple ingredients into a warm, cheesy, and satisfying dish that's ready for the oven in about 15 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 23 minutes mins

Equipment

• large baking sheet
• Parchment paper
• Small bowl
• Spoon or offset spatula

Ingredients

  

Hauptzutaten

• 1 tube crescent rolls
• 4 oz chive and onion cream cheese or plain cream cheese with chives/onion powder
• 1.5 tbsp Dijon mustard
• 3 tsp finely chopped fresh rosemary or thyme divided
• 2 cup shredded Gruyere cheese divided
• 1 lb thinly sliced turkey leftover roasted or good quality deli turkey
• 1 can whole berry cranberry sauce 14 oz
• 2 tbsp butter melted
• 0.5 tsp poppy seeds
• 0.5 tsp granulated garlic
• 0.25 tsp salt

Instructions

 

• First things first, you'll want to get your oven ready. Preheat it to 375°F (190°C). And while it's heating up, line a large baking sheet with parchment paper.
• Now, grab that tube of crescent rolls. Unroll it and separate the triangles. On your prepared baking sheet, arrange the triangles in a circle (like the spokes of a wheel!). You'll want the wider, flatter ends overlapping slightly in the center, and the pointy ends facing outwards towards the edge of the baking sheet. Don't worry about making it perfect, just try to get an even ring.
• In a small bowl, whisk together the chive and onion cream cheese, Dijon mustard, and 1 teaspoon of your fresh chopped herbs (either rosemary or thyme, whichever you chose). This creates a lovely, creamy base layer.
• Using a spoon or an offset spatula, carefully spread this cream cheese mixture evenly over the widest part of the crescent dough ring (the part overlapping in the center). Leave the pointy ends free – they'll become the top crust!
• Now it's cheese time! Sprinkle 1 cup of the shredded Gruyere cheese over the cream cheese layer.
• Next comes the star protein. Arrange your thinly sliced turkey evenly over the layer of cheese. Try not to pile it too high, or it'll be tricky to fold later.
• Time for the sweet and tart kick! Spread half of the whole berry cranberry sauce over the turkey. You might need to gently spread the berries around a bit.
• Sprinkle the remaining shredded Gruyere cheese over the cranberry sauce.
• Now for the fun part – shaping the ring! Gently take the pointy end of each crescent triangle and bring it up and over the filling towards the center of the ring, tucking it under the wider base part. It's okay if some filling peeks out a little! You're creating a sealed ring of deliciousness.
• In a separate small bowl, melt the butter. Stir in the poppy seeds, granulated garlic, and salt. This is our little magic brush-on topping!
• Carefully brush or spoon this melted butter mixture evenly over the top of the crescent ring. You can also sprinkle the remaining 2 teaspoons of fresh herbs you set aside earlier over the butter wash for extra flavor and beauty! (Oops, the recipe didn't mention when to add the rest of the herbs, so let's add them here for extra herby goodness!)
• Pop the baking sheet into your preheated oven. Bake for 22-24 minutes, or until the crescent dough is beautifully golden brown and looks puffed up and gorgeous. Keep an eye on it as oven temperatures can vary.
• Let it cool on the baking sheet for a few minutes before carefully transferring it (or slicing it right there!). Serve warm and watch it disappear!

Notes

Tips for Success:
- Crescent Arrangement: Don't stress about the perfect circle. An oval or slightly wonky shape is totally fine! Just make sure the inner edges overlap enough to create a base and the outer points are free to fold over.
- Don't Overfill: While it's tempting to stuff it to the brim, too much filling can make it hard to seal and might ooze out excessively. Stick to the amounts listed for best results.
- Folding is Key: Take your time folding the points over the filling. Gently tuck them under the inner circle to create a nice, enclosed ring.
- Watch the Bake Time: Ovens vary! Start checking around the 20-minute mark. You want the dough to be golden brown and cooked through, but not burnt on the edges.
- Let it Rest: Giving it a few minutes to cool on the baking sheet helps the filling set slightly before you slice into it.
- Prep Ahead: You could likely whisk together the cream cheese mixture and even shred the cheese a day ahead of time and store them separately in the fridge. The ring is best assembled and baked right before serving for the freshest, flakiest result.

Storage & Reheating:
If you have leftovers, let the ring cool completely. Wrap it tightly in plastic wrap or aluminum foil, or place slices in an airtight container. Store it in the refrigerator for up to 3-4 days.
To reheat, the best way is in the oven or toaster oven at around 350°F (175°C) for 10-15 minutes, or until heated through and the crust crisps up again. Microwaving works, but the crust won't be as flaky.

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