Ingredients
- 2 cans refrigerated crescent rolls (8 ounces each)
- 2 cups cooked turkey, shredded or chopped
- 1 cup whole cranberry sauce
- 1 cup shredded Swiss cheese
- 1/4 cup chopped pecans (optional for added crunch)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
- 1 tablespoon fresh rosemary, finely chopped (or substitute with thyme)
The beauty of this recipe is its flexibility. If you don’t have Swiss cheese, feel free to substitute with cheddar or mozzarella. The pecans add a delightful crunch, but they can be omitted for a nut-free version. This versatility is what I love about cooking—it allows for creativity and adaptation to suit your taste and pantry.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into triangles. Arrange the triangles in a circle on the prepared baking sheet, with the pointed ends facing outward and the wide ends overlapping slightly to form a ring.
- In a medium bowl, combine the cooked turkey, cranberry sauce, shredded cheese, chopped pecans, Dijon mustard, salt, and pepper. Mix until well combined.
- Spoon the turkey mixture evenly over the wide ends of the crescent dough triangles.
- Fold the pointed ends of the triangles over the filling and tuck under the base to secure, creating a wreath shape.
- Brush the top with the beaten egg and sprinkle with fresh rosemary.
- Bake for 20-25 minutes, or until the crescent dough is golden brown and cooked through.
- Allow to cool slightly before slicing and serving.
One of my fondest memories is baking with my grandmother, who taught me the importance of patience and precision in the kitchen. Watching the crescent ring turn golden in the oven, you’ll know it’s ready when your kitchen is filled with its irresistible aroma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International