Description
This gorgeous Turkey Cranberry Crescent Ring transforms simple ingredients into an elegant centerpiece that’s perfect for holidays or any special occasion.
Ingredients
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)
Instructions
Heat oven to 375°F. Not 350, not 400 – stick with 375 or the outside gets too brown before the inside cooks through.
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.
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.
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.
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.
Pull apart some of those perforated lines on top so you can see the filling underneath. This helps it cook evenly and looks prettier.
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.
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American