Ingredients:
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2 cans refrigerated crescent roll dough (8-count each)
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2 cups cooked turkey, chopped or shredded (use leftover roast turkey or deli turkey)
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¾ cup cranberry sauce (whole berry or jellied)
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1 cup shredded cheese (Swiss, mozzarella, or Monterey Jack work great)
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¼ cup mayonnaise or cream cheese (optional – adds creaminess)
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½ tsp black pepper
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1 tbsp fresh rosemary or thyme, chopped (optional for herb flavor)
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1 egg, beaten (for optional egg wash)
👨🍳 Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the filling:
In a medium bowl, combine:
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Turkey
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Cranberry sauce
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Cheese
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Mayonnaise or cream cheese (if using)
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Pepper and herbs (if using)
Mix gently until well combined.
3. Arrange the crescent dough:
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On the prepared baking sheet, lay out the crescent triangles in a circle, overlapping the wide ends in the center to form a sunburst/ring shape, with the pointed ends radiating out.
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Press the dough together where it overlaps in the center to create a solid base.
4. Add the filling:
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Spoon the turkey mixture in a ring around the inner circle (on the wider parts of the dough).
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Gently fold the pointed ends of the dough over the filling and tuck under the center.
5. Brush with egg wash (optional):
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Beat the egg and brush it over the dough for a golden, glossy finish.
6. Bake:
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Bake for 20–25 minutes, or until the crescent dough is golden brown and cooked through.
7. Cool slightly, slice, and serve.
🍽 Serving Suggestions:
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Serve with extra cranberry sauce or gravy on the side.
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Pair with a green salad or roasted veggies for a full meal.
🔁 Variations:
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Swap turkey for chicken or ham.
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Add stuffing to the mix for more Thanksgiving flavor.
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Use brie cheese or goat cheese for a gourmet twist.