Turkey Cranberry Crescent Ring
This festive crescent ring wraps tender shredded turkey, tart cranberry sauce, and melty cheese in buttery dough for a pull-apart appetizer that wows with minimal effort. Perfect warm or at room temp for holiday brunches, parties, or cozy gatherings.
Ingredients
Base Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 cups cooked turkey shredded; leftover or rotisserie-style
- 0.5 cup whole berry cranberry sauce not jelly
- 1 cup shredded cheese mozzarella, Swiss, or white cheddar
- 2 tbsp mayonnaise or Greek yogurt
- 0.5 tsp garlic powder
- 0.25 tsp black pepper freshly ground
- 1 large egg beaten, for egg wash
Optional Garnish & Dips
- fresh rosemary or parsley for garnish
- extra cranberry sauce or Dijon mustard for dipping
Instructions
- Preheat & pan: Heat oven to 375°F (190°C). Line a large baking sheet with parchment or a silicone mat.
- Mix filling: In a bowl, combine shredded turkey, cranberry sauce, cheese, mayonnaise (or Greek yogurt), garlic powder, and black pepper until evenly coated.
- Form dough ring: Unroll crescent dough and separate into triangles. Arrange triangles in a circle on the sheet with wide ends overlapping at center and tips pointing outward to form a wreath.
- Add filling: Spoon the turkey mixture in an even ring over the wide ends of the dough.
- Fold & seal: Gently pull the pointed tips over the filling and tuck under the ring to secure. Neaten seams as needed.
- Egg wash & bake: Brush top with beaten egg. Bake 18–22 minutes, until golden brown and cooked through. Cool 5 minutes.
- Garnish & serve: Garnish with rosemary or parsley. Slice into 8–10 wedges and serve with extra cranberry sauce or Dijon for dipping.
Notes
Tips: Don’t overfill; keep the ring evenly stuffed to prevent leaks. For a tangy twist, spread a thin layer of cream cheese on dough before filling or mix in a little Dijon. Use parchment for easy cleanup. Pork- and alcohol-free as written.
Make-ahead: Assemble up to 4 hours in advance; cover and refrigerate. Brush with egg wash just before baking. Leftovers reheat best in a 325°F (165°C) oven for 10–12 minutes.