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I love one-pan, hands-off recipes that feel special without a fuss. This turkey and cranberry crescent ring comes together in under 30 minutes and turns Thanksgiving leftovers into a showy centerpiece — creamy, tangy, and flaky all at once. If you want to know more about the person who tests these kitchen shortcuts, check out About Jake Hollander.
Why you’ll love this dish
This crescent ring is a cozy, crowd-pleasing way to use up cooked turkey. It pairs sweet cranberry sauce with tangy cream cheese and savory turkey, all wrapped in buttery crescent dough — perfect for holiday brunches, potlucks, or an easy weeknight celebration. It’s quick to assemble, budget-friendly, and kid-approved, and the presentation makes it look like you spent much longer in the kitchen than you did.
“Big hit at our family gathering — flaky, festive, and so simple to make!” — happy home cook
How this recipe comes together
In short: mix the filling, arrange crescent dough into a ring, add the filling, fold, egg wash, and bake. The dough bakes into a golden pouch that keeps the filling moist while the cranberry adds a bright, festive bite. This high-impact appetizer is ideal if you want something that looks and tastes homemade with minimal technique.
What you’ll need
1 can of crescent rolls, 2 cups cooked turkey, shredded, 1 cup cranberry sauce, 1 cup cream cheese, softened, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 egg (for egg wash)
Substitution tips:
- No cream cheese? Use ricotta mixed with a tablespoon of yogurt for a lighter texture.
- Swap cranberry sauce for chutney or a fig jam for a different sweet-savory profile.
- Use cooked rotisserie chicken if you don’t have turkey.
Step-by-step instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine shredded turkey, cranberry sauce, softened cream cheese, salt, and pepper until evenly mixed.
- On a baking sheet, unroll the crescent rolls and arrange them in a circular shape, overlapping the edges to seal gaps.
- Spoon the turkey and cranberry mixture into the center of the dough, leaving about 1–2 inches of dough around the edge.
- Fold the tips of the crescent rolls over the filling, tucking and overlapping to form a closed ring.
- Beat the egg and brush the top of the ring with the egg wash for a golden finish.
- Bake 20–25 minutes, or until the pastry is puffed and golden brown.
- Let the ring cool slightly for 5 minutes, slice, and serve warm.
Best ways to enjoy it
Serve slices with a crisp green salad and a tangy vinaigrette to cut the richness. It’s also great alongside simple sides like roasted Brussels sprouts or mashed sweet potatoes for a casual holiday spread. For a party, arrange with pickles and nuts for contrast, or pass it as an appetizer with toothpicks. If you like bold flavors, pair a slice with spicy mustard or horseradish cream.
Also try it as part of a recipe rotation with other easy mains like Cajun chicken and rice for a weeknight menu that keeps everyone happy.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap the cooled ring tightly in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Rewarm individual slices in a 350°F oven for 8–10 minutes or until heated through to keep the crust crisp. Avoid microwaving if you want to preserve flakiness.
Helpful cooking tips
- Drain excess moisture from the turkey to keep the filling from making the dough soggy.
- Don’t overfill — leaving space at the edge makes folding easier and seals the ring.
- Use cold egg wash if you prefer a slightly matte finish; room temperature gives a deeper shine.
- If your crescent dough is the perforated kind, press the seams with a fork to ensure they hold.
Creative twists
- Add shredded cheddar or Gruyère to the filling for an extra savory layer.
- Make a vegetarian version with roasted butternut squash or mushrooms instead of turkey.
- Turn it into a breakfast ring by swapping cranberry for apricot jam and using diced ham.
- Make mini rings using biscuit dough or small crescent triangles for bite-sized appetizers.
Helpful answers
Q: Can I assemble this ahead of time?
A: Yes — assemble and keep covered in the fridge up to 6 hours before baking. Let the dough sit at room temperature for 10–15 minutes before popping it in the oven.
Q: Is this safe to freeze after baking?
A: Absolutely. Cool completely, wrap tightly in foil and freeze up to 2 months. Reheat in a 350°F oven until warmed through.
Q: How can I keep the center from getting soggy?
A: Use slightly less cranberry sauce or pat the turkey dry. You can also spread a thin layer of cream cheese on the dough before adding the filling to create a barrier.
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- About Jake Hollander
- Cajun chicken and rice
Turkey Cranberry Crescent Ring
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A festive and easy way to use Thanksgiving leftovers, this turkey and cranberry crescent ring is creamy, tangy, and flaky, perfect for holiday gatherings.
Ingredients
- 1 can of crescent rolls
- 2 cups cooked turkey, shredded
- 1 cup cranberry sauce
- 1 cup cream cheese, softened
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine shredded turkey, cranberry sauce, softened cream cheese, salt, and pepper until evenly mixed.
- On a baking sheet, unroll the crescent rolls and arrange them in a circular shape, overlapping the edges to seal gaps.
- Spoon the turkey and cranberry mixture into the center of the dough, leaving about 1–2 inches of dough around the edge.
- Fold the tips of the crescent rolls over the filling, tucking and overlapping to form a closed ring.
- Beat the egg and brush the top of the ring with the egg wash for a golden finish.
- Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
- Let the ring cool slightly for 5 minutes, slice, and serve warm.
Notes
To keep the filling from making the dough soggy, drain excess moisture from the turkey. Don’t overfill to make folding easier.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg