Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 2 cups cooked turkey, shredded or chopped (leftovers work wonderfully)
- 1/2 cup cranberry sauce (homemade or store-bought)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions (optional, for a fresh bite)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 tablespoon butter, melted (for brushing)
- Optional substitutions:
- Use cooked chicken instead of turkey if preferred
- Swap cheddar for gruyère or mozzarella for a different cheese experience
- Try adding chopped walnuts or pecans for a bit of crunch
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Carefully unroll the crescent dough onto the baking sheet, keeping the triangles connected to form a circle.
- Arrange the dough so the wide ends of the triangles form a ring, leaving a small hole in the centre — this will become your “crescent ring.”
- Spread the turkey evenly over the wider base of each crescent triangle, leaving about 1/2 inch from the edge.
- Dollop a teaspoon of cranberry sauce atop the turkey on each triangle, then sprinkle with shredded cheddar cheese and a little chopped green onion if using.
- Sprinkle dried thyme and black pepper evenly over the filling for that extra depth of flavour.
- Starting from the wide end, carefully fold each crescent triangle over the filling and tuck the point underneath the ring to seal it. This is the trickiest part — I remember my first attempt was a bit messy, but the rustic look just added to the charm!
- Brush the entire ring with melted butter to encourage a golden, glossy finish as it bakes.
- Bake for 20-25 minutes, or until the crescent dough is puffed and golden brown.
- Remove from the oven and allow to cool for about 5 minutes before slicing into wedges. This resting time helps the filling set a bit, making it easier to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
