Turkey Cranberry Crescent Ring

Turkey Cranberry Crescent Ring – a delicious and eye-catching dish perfect for the holidays. Crescent rolls are shaped into a festive wreath and stuffed with leftover turkey, cranberry sauce, cream cheese, and melty cheese, then baked until golden brown. Serve with extra cranberry sauce in the center for dipping, and you’ve got a stunning appetizer or easy dinner that looks fancy but comes together in minutes.

Love More Dinner Ideas? Try My Ground Beef and Dumplings or this Dutch Oven Beef Stew next.

Why You’ll Love This Recipe

This golden, flaky crescent ring transforms leftover turkey into a dish that feels completely new. Savory turkey, melty cheese, and sweet-tart cranberry sauce combine for the perfect balance of flavors. Quick to assemble, impressive on the table, and versatile enough for holiday leftovers or deli turkey, it’s a guaranteed crowd-pleaser.

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Ingredient List

For the Filling:

• 2 cups cooked turkey, cut into ½-inch pieces
• 2 cups lightly packed spinach leaves, chopped
• 7 oz Swiss cheese (about 10 slices), cut into ½-inch squares
• ½ cup canned whole berry cranberry sauce (plus extra for serving, if desired)

For the Ring:

• 2 cans (8 oz each) refrigerated Original Crescent Rolls (8 count per can)

Got rotisserie chicken instead of turkey? Works fine. Don’t have fresh spinach? Use frozen but squeeze all the water out first or you’ll get soggy pastry.

Why These Ingredients Work

The turkey obviously gives you protein and substance. Swiss cheese melts really well and doesn’t get weird or stringy like some cheeses do when you bake them. Spinach adds some green so you can pretend this is healthy.

That cranberry sauce though – that’s what makes people ask for the recipe. Those little berries pop in your mouth and cut through all the rich cheese and turkey. I always use the canned stuff with whole berries, not the jellied kind.

Essential Tools and Equipment

• Big cookie sheet
• Regular mixing bowl
• Sharp knife
• That’s literally it

How To Make Turkey Cranberry Crescent Ring

Get Your Oven Ready

Heat oven to 375°F. Not 350, not 400 – stick with 375 or the outside gets too brown before the inside cooks through.

Create Your Filling Magic

Dump turkey, spinach, cheese chunks, and cranberry sauce in a bowl. Mix it around until everything’s coated but don’t go crazy stirring or you’ll mush the cranberries.

Shape Your Ring Foundation

Pop open both cans of crescent rolls – those things always make me jump when they pop. Peel apart into 8 rectangles. Lay them on your cookie sheet in a circle with the short ends pointing toward the middle. They’ll overlap some and that’s fine.

Fill with Love

Scoop filling onto each rectangle, putting it on the part that’s closest to the center. Don’t pile it on too thick or it’ll all fall out when you try to wrap it up.

Wrap It Up

Take each piece of dough and fold it over the filling, then tuck the end underneath. Go around the whole circle doing this. Some filling will peek out and that’s normal – actually looks better that way.

Create Those Perfect Peeks

Pull apart some of those perforated lines on top so you can see the filling underneath. This helps it cook evenly and looks prettier.

Bake to Golden Perfection

Stick it in the oven for 20-25 minutes. You’ll know it’s done when it’s golden brown and sounds hollow if you tap it with your finger.

The Patience Game

Let it sit for at least 5 minutes before you cut it. I know you want to dive right in but trust me on this – if you cut it too soon all the filling runs out and you’ll be eating turkey soup with pastry chips.

You Must Know

Seriously, wait those 5 minutes before cutting. I ruined my first one because I was impatient and it was a hot mess. Still tasted good but looked terrible.

If you want it to look really fancy, brush beaten egg on top before baking. Makes it all shiny and golden like bakery stuff.

Pro Tips & Cooking Hacks

Cut your turkey pieces small enough that they won’t poke through the dough but big enough that you can actually taste them. About half an inch works perfect.

Dry your spinach really well if it’s fresh. Wet spinach equals soggy bottom crust and nobody wants that.

Don’t stuff too much filling in there. I learned this the hard way – less is more with this recipe.

Flavor Variations & Suggestions

Thanksgiving remix: Mix in leftover stuffing if you have it More veggies: Bell peppers or mushrooms work good Different cheese: Brie if you’re feeling fancy, cheddar if you want more flavor Herb action: Throw in some thyme or sage Extra cranberry: Use homemade cranberry sauce or add dried cranberries

Make-Ahead Options

You can build this whole thing earlier in the day and just keep it covered in the fridge. Add a few extra minutes to the baking time if you’re starting with it cold.

Want to freeze it? Wrap it up good before baking and it keeps for about a month. Bake it straight from frozen, just takes longer.

Recipe Notes & Baker’s Tips

Don’t stress about making it look perfect. The wonky homemade look is part of the charm. If you mess up the ring shape, just call it rustic.

Those crescent roll rectangles tear sometimes when you’re working with them. Just pinch them back together – the dough is pretty forgiving.

Overlap the dough pieces a little when you’re making the ring. Gives you a stronger base so nothing falls apart.

Serving Suggestions

This feeds about 6 people if you’re serving it as dinner with a salad. Cut into smaller pieces if you want it for appetizers.

Always put extra cranberry sauce on the side. Some people are obsessed with cranberries and want more.

Goes great with simple green salad or roasted vegetables. Don’t overthink the sides – this is the star of the show.

Really hoping this saves your next turkey leftover situation like it saved mine. It’s become our go-to whenever we need something that looks impressive but doesn’t require actual cooking skills.

How to Store Your Turkey Cranberry Crescent Ring

Leftovers keep in the fridge for maybe 3 days covered up. Reheat slices in the oven at 350 for about 10 minutes. Microwave works too but it won’t be as crispy.

You can freeze leftover slices. Wrap them individually and they keep for a couple months. Thaw overnight then reheat in the oven.

Allergy Information

Has: Wheat, dairy Gluten-free version: Use gluten-free crescent dough if you can find it No dairy: Skip the cheese or use fake cheese, add more cranberry sauce

Questions I Get Asked A Lot

Can I use frozen spinach?

Yeah but thaw it first and squeeze out ALL the water. Like really squeeze it or your crust gets soggy.

What if I don’t have Swiss cheese?

Any cheese that melts good works. Gruyere, cheddar, even cream cheese mixed in tastes great.

No cranberry sauce?

Try apple butter or fig jam. Even honey mustard works if that’s what you got.

Can I make two?

Make two separate rings instead of trying to double one. They cook better that way.

💬 Made this? Tell me how it turned out! Always curious to hear what people think.