Crescent Dough
2 cans (8 oz each) refrigerated crescent rolls
Use the regular triangle-shaped crescent dough. You can also use the “crescent sheet” version, but the triangles help form the ring shape more easily.
Turkey Filling
2 cups cooked turkey, chopped or shredded
Light or dark meat works. Shredded gives a softer texture, chopped gives more bite.
1 cup cranberry sauce
You can use whole berry for texture or jellied for smoother sweetness.
1 cup shredded cheese
Mozzarella, Swiss, provolone, or a mild cheddar all melt well.
½ cup cream cheese, softened
Softening makes mixing easier and helps the filling become creamy.
¼ cup mayonnaise (optional)
Adds extra moisture and richness but can be left out.
½ cup chopped celery (optional)
Gives crunch and freshness.
1 tablespoon chopped fresh rosemary or thyme (optional)
Herbs brighten the flavor and add holiday aroma.
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt (add more to taste)
¼ teaspoon black pepper
For Finishing
1 egg, beaten
Used as an egg wash to make the crescent ring golden and glossy.
🥣 Very Detailed Step-by-Step Directions
- Preheat the Oven
Set your oven to 375°F (190°C).
Give it time to fully preheat so the crescent dough bakes evenly and crisps properly.
- Prepare Your Baking Surface
Line a large baking sheet with parchment paper.
This prevents sticking and makes cleanup easier.
If you don’t have parchment, lightly grease the baking sheet instead.
- Make the Turkey-Cranberry Filling
Place the chopped or shredded turkey in a large mixing bowl.
Add the cranberry sauce and gently fold it in so the turkey is evenly coated with sweetness.
Add the shredded cheese—it helps bind everything together as it melts.
Add the softened cream cheese. If it’s too firm, microwave for 10 seconds first.
Stir in the mayonnaise if you want a richer, creamier filling.
Add the chopped celery if you prefer texture and crunch.
Season with garlic powder, onion powder, salt, pepper, and herbs (if using).
Mix everything thoroughly until the filling is creamy and evenly blended.
It should be moist but not runny.
- Prepare the Crescent Ring Base
Open both cans of crescent rolls.
Separate the dough into individual triangles.
Arrange them on the parchment-lined sheet in a circle:
Place the wide ends toward the center.
Overlap each wide end slightly with the next piece to create a continuous ring.
The pointed ends should stick outward like the rays of a sun.
Gently press down where the dough overlaps in the center circle so there are no gaps.
- Add the Filling to the Ring
Spoon the turkey-cranberry mixture in a thick, even circle directly over the wide ends of the dough.
Keep it about 1–2 inches away from the outer edges so it doesn’t spill out during baking.
- Fold and Seal the Crescent Ring
Lift each pointed end of the dough up and over the filling.
Tuck the tips underneath the center of the ring to secure them.
Work your way around the ring until all the filling is covered.
The final shape should look like a wreath or a bundled ring.
- Brush with Egg Wash
Use a pastry brush to lightly coat the top of the dough with the beaten egg.
This will give your crescent ring a shiny, golden-brown finish.
- Bake the Ring
Place the baking sheet in the preheated oven.
Bake for 20–25 minutes, or until the dough is fully cooked and a deep golden color.
If the top browns too quickly, you can loosely tent foil over the ring halfway through.
- Cool and Serve
Allow the ring to cool for about 5 minutes before cutting.
Slice into wedges like a pizza.
Serve warm with extra cranberry sauce or gravy on the side.