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
Scale
- 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