Let Me Tell You About This Turkey Cranberry Crescent Ring
I swear, the first time I made this Turkey Cranberry Crescent Ring, it was because I couldn’t handle another boring leftover turkey sandwich. Who knew there was more you could do with leftover turkey? The first attempt was actually a culinary wild card (picture: me staring at crescent dough with the dubious optimism of someone who’s only halfway read the recipe). Turns out, it was a hit — even my cousin who’s suspicious of anything that isn’t deep-fried went back for seconds. We’ve now made it for every post-Thanksgiving brunch…possibly with slightly more cranberry sauce each time. If you’re looking for something that quietly steals the show at get-togethers, this is that dish. Oh, and try not to laugh at my lopsided crescent ring photo. I was juggling a mug of coffee at the time—multitasking is a sport here!
Why You’ll Probably Love This (I Mean, I Do)
I make this when my brain can’t handle cooking yet another elaborate holiday spread. It’s quick, makes the house smell like you’ve been baking for hours (ha!), and you really only need five minutes of courage to face the biscuit tube. My family goes bonkers for this because, honestly, it’s like all the best bits of a turkey dinner, squished into handheld form (and without the stress of perfect gravy). It’s forgiving—if you get a little overzealous with the cheese, nobody minds. Sometimes the dough sticks, sometimes it doesn’t, but you know what? That just adds to the charm. Will you make it more than once? Well, my kids actually requested it for breakfast once, so that’s probably a yes.
What You’ll Need (Plus My Oddball Substitutions)
- 2 cans crescent roll dough (Honestly, any pre-made brand is fine. My gran used Pillsbury, but, like…store brand will totally work in a pinch.)
- 2 cups cooked turkey, chopped or shredded (Rotisserie chicken is a cheeky swap when I don’t have turkey. Or…leave it to fate and toss in ham.)
- 1/2 cup whole berry cranberry sauce (Some folks use the jellied stuff from a can; it works, but is a bit more slippery.)
- 1 cup shredded Swiss cheese (Sometimes I go rogue and use cheddar, or that random blend at the back of the fridge.)
- 1/4 cup mayonnaise (I’ve forgotten this before—still tasted good but a bit less creamy.)
- 1/2 teaspoon garlic powder (Or just a crushed clove, if you like rolling up your sleeves.)
- 1 teaspoon Dijon or whole-grain mustard (Yellow mustard in a bind… I won’t judge!)
- 1/4 cup chopped pecans or walnuts—optional but my Aunt Linda swears it’s essential (she’s probably right)
- Salt and black pepper to taste
- 1 beaten egg (for brushing, optional—sometimes I forget and it’s still tasty, just a less golden crust)
How I Usually Put This Together
- Preheat the oven. 375°F (190°C). No stress if your oven’s a bit slow to preheat—it’s not a soufflé.
- Lay out the dough. Open those crescent roll tubes (brace yourself for the pop). On a baking sheet (I use parchment, but you don’t have to), arrange the triangles in a sun pattern, points out, overlaping the wide ends so you make a ring. Or sort of a wreath. Or a rough circle-ish shape—trust me, it never looks perfect.
- Mix up the filling. In a bowl, chuck in the turkey, cranberry sauce, cheese, mayo, garlic powder, mustard, the nuts if you’re feeling fancy, and season that mess. Stir until it all looks pretty evenly mixed. This is the point I usually have a small taste. For science.
- Spoon the filling around the ring. Use a big spoon and put the mix in a circle, covering the wide part of the dough ring. If some falls off, just smush it back on. Or eat it. No one’s watching.
- Fold the points in. Just flap those dough tips over the filling, tucking under the edge. Don’t get too precious about it—it’ll puff up in the oven and hide any wonkiness.
- Brush with egg wash if you remember. It makes it shiny and bronzed. Sometimes I forget, and it’s still edible (promise!).
- Bake. About 20–23 minutes, or until it’s golden and smells like heaven. If a bit leaks out, that’s fine—it’s your cook’s bonus. Let it cool five-ish minutes before slicing, mostly so you don’t risk burning your tastebuds on molten cheese (ask me how I know).
Things I Wish I Knew Sooner (Notes)
- Parchment paper saves your sanity—getting melted cheese and sticky cranberry off a pan is an adventure I don’t recommend.
- I’ve tried this with light mayo and it just wasn’t the same. Use the good stuff (it’s the holidays, after all!).
- If your dough tears, don’t fret, just pinch it back together or patch with an extra scrap. Looks aren’t everything here.
Weird Twists (Some Good, Some…Less So)
- I once made this with leftover rotisserie chicken and BBQ sauce instead of cranberry. It was actually amazing, but not at all festive. Kinda felt like a summer picnic accidentally.
- I tried adding brie once. It got…runny. Maybe don’t do that unless you want to clean your oven twice.
- Dried cranberries in the filling work in a pinch, but the ring turns out sweeter. Your choice.
What If I Don’t Have the Right Equipment?
A baking sheet is good—you can use a pizza stone or even the back of a big tray. No pastry brush? Fingers work, or a bit of paper towel (carefully). I’ve even folded the dough on a piece of foil before and moved it onto a pan after, though it’s like herding cats. But it works.
How to Store It (Assuming You Have Leftovers…)
Wrap in foil or put in an airtight box in the fridge. Should keep a couple days, and you can zap a piece in the microwave or toast it in the oven for 8–10 min at 300°F. Though honestly, in my house it never lasts more than a day. One time, my partner tried hiding the last piece behind the milk—I found it.
Best Ways to Serve (Personal Takes)
I like wedges with a side salad (balances out the buttery dough, at least in my mind). For holiday brunch, we serve it with big mugs of soup—no specific kind, just whatever’s on hand. My cousin dips it in extra cranberry sauce, which seems a bit bold, but I’ll allow it. If it’s a party, cut into smaller pieces and call it an appetizer, and everyone’s happy.
Little Bits I’ve Learned (Pro Tips, Sorta)
- I once tried rushing the dough folding part, and it came out like a collapsed tire. Take a few extra seconds—even if you’re hangry.
- Stuffing the ring too full leads to leaks. Tasty leaks, but messy. Less is sometimes more.
- Bake on the middle rack, unless you like extra-crispy (errr, slightly burned) bottoms.
Stuff People Actually Ask Me (FAQs)
- Q: Can I make this ahead?
- Yeah! Assemble the ring, cover with plastic, and keep in the fridge for a few hours. Bake just before you want to eat. If it sits overnight, the dough edges might get a bit weird, but tastes fine. Actually, I think it’s better if it’s baked fresh.
- Q: Can I freeze it?
- You can, though the dough’s a teensy bit soggier after thawing. Bake fully, cool, wrap well, and freeze up to a month. Reheat in the oven, not the microwave. Or, just eat it all fresh. Your call!
- Q: What brand crescent dough do you use?
- I usually grab Pillsbury because it’s what’s at my corner shop, but honestly, any kind will do. Sometimes I even use croissant dough if it’s on sale. (Check out my favorite crescent roll inspirations here.)
- Q: Can I use chicken? Or something else?
- Rotisserie chicken totally works (done it lots). Turkey’s just more festive, and my dad claims it’s more ‘authentic’, whatever that means.
- Q: Where do you get cranberry sauce off-season?
- Nab a few cans when it’s on sale! Or check your supermarket’s import section. Some folks even make their own—if you’re up for that, give this cranberry sauce recipe a try; I like it with a splash of orange juice.
Oh—one last thing. If you’ve got a pet, keep an eye out. My dog once snagged a slice when my back was turned (dogs are quicker than you think). Anyway, happy baking! If you come up with a wild variation, let me know—unless it involves anchovies. There are limits, mate. For more holiday food inspiration, I sometimes poke around at King Arthur Baking’s recipes for baking tips. Always worth a gander.
Ingredients
- 2 (8 ounce) cans refrigerated crescent roll dough
- 2 cups cooked turkey, chopped or shredded
- 1 cup whole berry cranberry sauce
- 1 cup shredded Swiss cheese
- 1/4 cup chopped green onions
- 2 tablespoons Dijon mustard
- 1/4 cup mayonnaise
- 1/4 teaspoon ground black pepper
Instructions
-
1Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
-
2Unroll crescent dough and arrange triangles in a circle on the baking sheet with wide ends overlapping, forming a ring.
-
3In a large bowl, mix together the turkey, cranberry sauce, Swiss cheese, green onions, mayonnaise, Dijon mustard, and ground black pepper.
-
4Spoon the turkey mixture evenly around the wide ends of the crescent triangles.
-
5Fold the points of triangles over the filling and tuck under ring to seal.
-
6Bake for 25 minutes or until crescent ring is golden brown. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
