Ingredients
1 8 oz tube crescent rolls
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 (May use Swiss or Monterey Jack) divided
1 lb thinly sliced turkey (leftover or deli turkey)
1 14 oz can whole berry cranberry sauce
2 Tbsp butter melted
1/2 tsp poppy seeds
1/2 tsp granulated garlic or garlic powder
1/4 tsp salt (adjust to taste)
Instructions
Preheat oven to 375°F. Line a large baking sheet with parchment or a silicone baking mat.
Separate the crescent rolls. Arrange on parchment paper in a circle with widest portion on the inside, edges overlapping. (Around a 4 or 5-inch circle in the center.)
In a small bowl, whisk together cream cheese, Dijon and 1 tsp rosemary. Mix well then spread on widest portion of crescent rolls. Sprinkle with 1 cup shredded cheese.
Arrange turkey over cheese, overlapping. Spread with 1/2 cranberry sauce. Reserve the remainder for serving. Top with remaining cheese.
Bring narrow end of crescent dough over the entire filling and tuck into place on the inside of the ring.
In a small bowl. mix together melted butter, poppy seeds, garlic and salt. Brush on top and sides of crescent dough, turkey and cheese.
Bake for 22-24 minutes until golden. Rest on pan for 5 minutes.
Sprinkle with reserved 1 1/2 tsp rosemary. slice and serve with remaining cranberry sauce on the side.
Notes
- Cheese: You can use Swiss cheese, monterey jack cheese or cheddar cheese in place of Gruyere.
- Prep Time: 15minutes
- Cook Time: 20minutes
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 357kcal
- Sugar: 4g
- Sodium: 943mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 81mg
Keywords: Turkey Cranberry Crescent Ring