Alright, so let me set the scene: it’s the day after Thanksgiving, everyone’s milling around the kitchen in their pajamas, and there’s that inevitable mountain of leftovers giving you the side-eye from the fridge. Years ago, I wanted something fun (and easy, let’s be honest) to use up the rest of that turkey and, after a harried morning of digging through the pantry, I tried this savory turkey and cranberry crescent ring. It looked a bit of a mess the first time but turned out so tasty, my husband actually said it looked “proper fancy”—which, coming from him, means something. I’m still not sure why I always manage to squirt cranberry sauce on my shirt, but hey, cooking’s not for the faint-hearted, right?
Why You’ll Love This Crescent Ring (Aside from it Being a Life Saver!)
I usually trot this recipe out when my family’s giving me that “what’s-for-breakfast-but-make-it-lunch” look, especially over the holidays. My kids go bonkers for the melty cheese and, truth be told, it’s a sneaky way to use up odds and ends in the fridge (lookin’ at you, dried-out turkey). My sister actually begged for the recipe, which is rare because she thinks crescent rolls are “cheating.” Also, if you’re in a pinch, you can just whack it together in under 30 minutes—try getting an actual pie out that fast!
What You’ll Need (with Notes & Swaps I Actually Use)
- 1 can refrigerated crescent roll dough (Pillsbury’s classic, but Trader Joe’s is fine, too)
- About 2 cups cooked turkey, shredded or chopped—sometimes I just use rotisserie chicken if I forgot to thaw leftovers
- 1/2 cup whole berry cranberry sauce (the jellied kind WILL work, just chop it up a bit)
- 3/4 cup shredded cheddar or Swiss—honestly, use what you’ve got; my gran swore by Gruyère
- 1-2 stalks celery, finely chopped (or leave it out if your kid’s the anti-celery type)
- 1/4 cup mayo or Greek yogurt—depends if you want it a bit tangier; I go both ways
- 1 scant tablespoon Dijon mustard; sometimes I sneak in a whole grain kind for extra punch
- Salt, pepper, and a sprinkle of dried thyme (really, whatever herbs are lurking in your cupboard)
- 1 beaten egg (optional, for brushing—makes it pretty, but I forget half the time)
How I Put This Together (With Room for Winging it)
- Heat your oven to 375°F (or 190°C, if you’re on my side of the pond). Grab a big baking sheet and line it with parchment, or just give it a quick grease—up to you.
- In a bowl, toss the turkey, cranberry sauce, cheese, celery, mayo (or yogurt), and mustard. Sprinkle a bit of salt and pepper. I sometimes add more cranberry if it’s looking sad.
- Pop open the crescent dough (it always startles me!), and unroll it. Arrange the triangles in a big sun shape—a bit like you’re making a spiky wreath. Overlap the bases in the middle.
- Spoon the turkey mixture in a circle around that inner ring base, leaving the tips of dough triangles pointing out. This is where I usually sneak a taste—no shame.
- Fold those pointy dough bits over the filling and tuck them underneath (it might look wonky; mine never looks perfect).
- If you remembered, brush the whole thing with beaten egg. If not, just carry on—no one will know.
- Bake about 20–23 minutes, till it’s golden brown and the kitchen smells festive. Sometimes my edges get extra brown, which I claim is “intentional caramelization.”
- Let it cool a couple minutes before slicing. Or just attack it piping hot, but you’ve been warned!
Notes From Me (Trial, Error, and a Few Oopsies)
- If you accidentally rip the dough… patch it back together. Looks don’t matter much anyway.
- I once added too much cranberry—turns out, less really is more here, unless you want a gooey, pink ring. Learned the hard way!
- Swapping in leftover stuffing instead of cheese sounded smart but got soggy; not my finest hour.
- This actually tastes lovely cold (like next-day pizza), though the pastry softens up a bit.
Variations I’ve Actually Tried (and One Fail)
- Substitute ham, roast chicken, or even roasted veggies for the turkey—easy peasy.
- If you want extra zing, spread a thin layer of cream cheese under the filling.
- Tried stuffing it with brie once plus a pear and walnut situation—bit posh, but it was a winner for brunch.
- One time I added green beans out of desperation. Honestly, didn’t love it! Too squishy.
The Equipment I Use (or, What to Do if You Don’t Have It)
Baking sheet’s ideal, but in a pinch you can use that old pancake griddle—just line it with foil first. I’ve even used a pizza stone, balancing the whole shebang in the oven (wouldn’t really recommend, but it works). Mixing bowl, spoon. If you don’t have a pastry brush for the egg wash, your fingers will do fine—just don’t burn yourself.
How to Store Leftovers (If They Exist…)
Assuming there are leftovers—which rarely happens at my place—wrap slices in foil or pop them in a lidded container. Fridge, obviously. They survive about 2–3 days, and a quick zap in the microwave brings them back to life. But honestly, it’s almost always gone in one sitting so storage is usually just theoretical for us.
Serving Suggestions (or, What My Crew Requests)
We love it with a green salad or just some crunchy pickles (the homemade dills my neighbor brings over are ace). At Christmastime, my mum serves it with leftover gravy on the side—over the top, sure, but delicious. Oh, and a mug of tomato soup on the side makes this easy lunch into proper comfort food.
Little Lessons I’ve Picked Up (Aka ‘Pro Tips’…sort of)
- Don’t rush the rolling of the dough triangles; I once went too fast and everything fell apart in the oven. Doesn’t taste bad, just messy.
- Let it cool before slicing. I get impatient and cut too soon, then everything oozes out. Ah well.
- Actually, a gentle reheat in the oven (about 300°F for 8-10 minutes) keeps the pastry crisp. Avoid the microwave if you can, unless you like it a bit soft.
Questions People Actually Ask Me About This
Can I use chicken instead of turkey?
Yup, I do it all the time (especially if there’s no turkey left). Shredded rotisserie chicken is just as tasty!
Is it okay to use low-fat crescent dough?
Sure, though the classic version puffs up nicer. Nobody’s judging. I’ve even used gluten-free dough—I’d recommend this Bob’s Red Mill recipe if you need a homemade swap.
How do I keep the ring from sticking?
Easy fix: parchment paper, or a well-buttered sheet pan. I forgot once and spent longer chiseling it off than eating it.
Can I freeze the whole finished ring?
I tried it once; the pastry got a bit soggy but it was still decent after a good toast in the oven. But fresh is best, if you can swing it.
Where’d you first find out about this?
Honestly, after a few too many late-night Pinterest sessions. I think this Pillsbury version kicked me off, but I’ve made it my own (and mucked it up a few times, for good measure).
Side note: One time, my dog literally stole the tip of this off the cooling rack—needed to mention that just in case you’re trusting enough to leave yours unattended. Live and learn, right?
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 cups cooked turkey, shredded or chopped
- 1/2 cup whole berry cranberry sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup cream cheese, softened
- 1/4 cup chopped green onions
- 1/2 teaspoon ground black pepper
- 1 tablespoon melted butter
Instructions
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1Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2Unroll crescent dough and arrange triangles in a circle on the prepared baking sheet, overlapping slightly with wide ends in the center.
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3In a bowl, combine turkey, cranberry sauce, mozzarella cheese, cream cheese, green onions, and black pepper.
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4Spoon turkey mixture evenly around the center of the dough ring. Fold points of triangles over filling and tuck under the dough to seal.
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5Brush top with melted butter. Bake for 23–25 minutes until golden brown. Cool slightly before slicing and 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.
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