Turkey and Cranberry Crescent Ring
Albert Wood
Turkey and Cranberry Crescent Ring is the easy holiday leftover recipe that looks impressive without the extra work. This flaky crescent roll ring is filled with creamy turkey, tangy cranberry sauce, and melty cheddar, then finished with a sweet-tart drizzle of Wood’s Vermont Cranberry Squeeze Maple Syrup. A splash of Wood’s Vermont Ghosted Maple Syrup and Wood’s Vermont Smoked Maple Syrup adds a cozy depth that turns simple ingredients into a show-stopping appetizer or weeknight dinner.
If you’re searching for a leftover turkey recipe, a crowd-pleasing Thanksgiving leftover appetizer, or a festive Christmas appetizer that comes together fast, this turkey cranberry crescent ring is a reliable win. Serve it warm for parties, game day, or anytime you want a savory-sweet bite that disappears as quickly as you slice it.
This Turkey and Cranberry Crescent Ring is the kind of recipe that earns repeat requests—crispy golden crescents, creamy filling, and that bright cranberry-maple finish in every bite. It’s perfect for using up leftover turkey, but it’s also easy enough to make on purpose when you need a quick holiday appetizer or a comforting, shareable dinner.
For the best flavor, don’t skip the drizzle of Wood’s Vermont Cranberry Squeeze Maple Syrup right before serving—it ties the smoky-sweet maple notes to the cranberry tang and makes the whole ring taste like a celebration. If you make it, leave a quick rating and note how you served it (appetizer slices or dinner wedges)!
FAQ
Can I make it ahead?
You can mix the filling up to a day ahead and refrigerate. Assemble and bake when ready for best texture.
What if my filling feels too thick?
Add 1–2 tablespoons of cranberry sauce (or a tiny splash of milk) to loosen it.
How do I keep the bottom from getting soggy?
Use parchment, don’t overload the center, and let it rest 5 minutes before slicing.
Turkey and Cranberry Crescent Ring
Rated 5.0 stars by 1 users
Servings
8
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 1 (8 oz.) tube crescent rolls
- 2 cups cooked turkey, shredded
- 1 cup cream cheese, softened
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1 tablespoon Wood's Vermont Ghosted Maple Syrup
- 1 tablespoon Wood's Vermont Smoked Maple Syrup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup cranberry Sauce
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
-
Wood's Vermont Cranberry Squeeze Maple Syrup
Directions
- Preheat oven to 375°F.
- Line a large baking sheet with parchment.
- In a bowl, mix the shredded turkey, ghosted and smoked maple syrups, onion and garlic powders, cheese, salt and pepper, and cranberry sauce. Mix until well blended.
- Separate the crescent rolls. Arrange on parchment paper in a circle with the widest portion of the triangle on the inside, edges overlapping (around a 4 or 5-inch circle in the center).
- Spoon the turkey and cranberry mixture onto the wide portions of the dough.
- Bring the narrow end of the crescent dough over the filling and tuck it into place on the inside of the ring.
- Brush the dough with the beaten egg.
- Bake for 22-25 minutes until golden brown.
- Rest on the pan for 5 minutes.
- Drizzle with Wood's Vermont Cranberry Squeeze Maple Syrup
Recipe Note
Turkey: You can use thinly sliced leftover turkey or deli turkey for this recipe.
Crescent Rolls: You can use one or two cans of crescent rolls, depending on how many servings you need, with no other adjustments. When serving as an appetizer, use two cans to make it easier to cut into thinner slices.
Cheese: You can use Swiss, Monterey Jack, or cheddar in place of Gruyere.
Herbs – Rosemary is outstanding in this crescent ring. It also doubles as a garnish. You could use a different herb, such as thyme or chives, instead.