Turkey Cranberry Crescent Ring
A beautiful crescent-shaped ring made with soft crescent roll dough wrapped around a creamy, savory mixture of shredded turkey, cranberry sauce, herbs, and cheese. When baked, it becomes golden, flaky, and slightly sweet — like a festive stuffed bread that tastes comforting and delicious.
Prep: 12 minutes
Cook: 20–25 minutes
Total: 32–37 minutes
Serves: 6–8
Ingredients
Filling
2 cups cooked turkey (shredded or finely chopped) – leftover turkey works great
½ cup cranberry sauce
½ cup cream cheese (softened) OR Greek yogurt
½ cup shredded mozzarella OR cheddar
2 tbsp chopped parsley
2 tbsp chopped green onion
Salt & black pepper to taste
Optional: 1 tbsp honey for extra sweetness
For Assembling
2 cans crescent roll dough (8-count each)
1 egg for egg wash
A bit of sesame seeds
Instructions
1. Make the Filling
In a bowl, combine:
shredded turkey
cranberry sauce
cream cheese (or yogurt)
mozzarella
parsley
salt and pepper
Mix everything until creamy and well blended.
2. Prepare the Crescent Ring
Preheat the oven to 190°C (375°F).
Line a baking tray with parchment paper.
Arrange crescent triangles in a circle:
Place the wide ends toward the center
Points facing outward
Overlap them slightly to form a sun-shaped ring
Press the dough where it overlaps to seal the base.
3. Add the Filling
Spoon the turkey-cranberry mixture around the circle on the wide center part of the dough.
Spread it evenly into a ring shape.
4. Fold and Seal
Take each pointed end of the dough and fold it over the filling toward the center.
Tuck the tips underneath the inside of the ring.
It will look like a pretty stuffed wreath/ring.
5. Bake
Brush the top with beaten egg wash for shine.
Sprinkle sesame seeds (optional).
Bake for 20–25 minutes or until golden brown and crispy.
Notes
You can use chicken instead of turkey.
If cream cheese feels heavy, use Greek yogurt for a lighter taste.
Add chopped walnuts for crunch (optional but very tasty).
Cranberry sauce can be increased for more sweetness.
Tips
Ensure cream cheese is soft for easy mixing.
Don’t overfill the ring; it might burst while baking.
Let it cool 5 minutes before cutting to keep shape.
Frequently Asked Questions
Q: Can I make this ahead?
Yes! Assemble the ring, wrap tightly, and refrigerate for 4–6 hours. Bake when ready.
Q: Can it be frozen?
Yes — freeze after baking. Reheat at 180°C (350°F) for 10 minutes.
Q: What can I serve it with?
A simple yogurt herb dip, honey mustard, or extra cranberry sauce.
Nutritional Information
Calories: 260–310
Protein: 13–15g
Carbs: 22g
Fat: 14g
Fiber: 1g