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Savory Turkey and Cranberry Crescent Ring

An easy, impressive appetizer or main dish using crescent rolls, leftover turkey, cranberry sauce, and gooey brie. Perfect for holidays or any party.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Appetizer, Main Course, Snack
Cuisine: American, Holiday
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Ring Assembly
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 4 oz cream cheese softened
  • 0.25 cup chopped pecans toasted, optional
  • 1.5 cups cooked turkey chopped or shredded
  • 6 oz brie cheese rind removed, cut into small cubes
  • 0.75 cup whole berry cranberry sauce must be thick and viscous
  • 1 tbsp fresh rosemary finely chopped, optional
Egg Wash
  • 1 large egg
  • 1 tbsp water

Equipment

  • Baking sheet
  • Parchment paper
  • Small bowl
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Unroll dough triangles and arrange in a ring on the baking sheet, with wide ends overlapping in the center and points facing out, creating a 'sun' shape. Press overlapping center dough to seal.
  3. In a small bowl, mix softened cream cheese and optional rosemary. Spread mixture over the sealed center ring of dough.
  4. Layer the fillings on top of the cream cheese in this order: toasted pecans (if using), chopped turkey, and cubes of brie.
  5. Spoon the thick, viscous whole-berry cranberry sauce evenly over the top of the fillings.
  6. Take the outer point of each crescent triangle and fold it up and over the filling, tucking the point under the center of the ring. Repeat all the way around.
  7. In a small bowl, whisk the egg and 1 tbsp water. Brush the egg wash generously over all exposed dough.
  8. Bake for 20-25 minutes, or until the ring is deep golden brown and the cheese is melted and gooey.
  9. Let rest for 5-10 minutes before slicing and serving warm.

Notes

For an extra crunch, sprinkle with toasted pecans or walnuts. If you don't have brie, Swiss or provolone make great substitutes. This can be assembled (before the egg wash) up to 4 hours ahead and refrigerated.