Ingredients
Scale
- 2 cans (8 ounces each) refrigerated crescent rolls
- 2 cups cooked turkey, shredded or chopped
- 1 cup whole berry cranberry sauce
- 1 cup shredded Swiss cheese
- 1/4 cup chopped walnuts (optional for a bit of crunch)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
If you don’t have Swiss cheese on hand, mozzarella or cheddar can make a great substitute. And if you’re not a fan of walnuts, feel free to leave them out or swap them for sliced almonds.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent roll dough and separate into triangles. Arrange the triangles in a circle on the parchment paper with the pointed ends facing outward and the wider ends overlapping to form a ring.
- In a medium bowl, combine the turkey, cranberry sauce, Swiss cheese, walnuts (if using), Dijon mustard, thyme, salt, and pepper. Stir until everything is well mixed.
- Spoon the turkey mixture onto the wide ends of the crescent triangles. Carefully fold the pointed ends over the filling and tuck under the base to secure.
- Brush the top of the crescent ring with the beaten egg to give it a beautiful golden color when baked.
- Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and cooked through.
- Let it cool for a few minutes before slicing and serving.
One tip I’ve picked up from my dad: don’t be afraid to get a little messy. If some filling spills out, that’s okay. It’s all part of the charm of a home-cooked meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: turkey and cranberry crescent ring, recipe, cooking, food
