Holiday Turkey and Cranberry Crescent Ring
To tell you the truth, I am not that crazy about making roasted turkey on a holiday, because I am afraid t will be too dry…and then it’s to late to do anything about it, except double the batch of gravy! Instead, I bake my turkey beforehand, and put it in a dish that has a mix of things in it. This year I made a crescent ring (with sides) that was a big hit, and I am sure to do it again!
Ingredients:
1-2 tube(s) crescent rolls
4 oz chive and onion cream cheese, softened
1 1/2 tablespoons Dijon mustard
3 teaspoons finely chopped fresh rosemary or thyme, divided
2 cups shredded Gruyere cheese, divided
1 lb thinly sliced turkey (leftover or deli turkey)
1 (14 oz) can whole berry cranberry sauce (or homemade)
2 tablespoons butter, melted 1/2 teaspoon poppy seeds
1/2 teaspoon granulated garlic
1/4 teaspoon salt (adjust to taste) Directions: Preheat Oven and Prepare
Pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Prepare Crescent Rolls: Separate the crescent rolls and arrange them on the parchment paper in a circle with the widest portion on the inside and the edges overlapping to form a ring. If you do a smaller circle you will only need 1 package. I use nearly 2, so I can make a bigger circle and overlap the corners more.
Prepare Filling: In a small bowl, whisk together the softened cream cheese, Dijon mustard, and 1 teaspoon of rosemary or thyme. Spread this mixture over the widest portion of the crescent rolls. Sprinkle with 1 cup of shredded Gruyere cheese. Add Turkey and Cranberry: Arrange the turkey slices over the cheese, overlapping slightly. Spread half of the cranberry sauce over the turkey and top with the remaining 1 cup of cheese. Form the Ring: Bring the narrow end of each crescent dough piece over the filling and tuck it underneath the ring to secure. Add Toppings and Bake: In a small bowl, mix together the melted butter, poppy seeds, granulated garlic, and salt. Brush this mixture on top and sides of the crescent dough. Bake: Bake in the preheated oven for 22-24 minutes until golden. Allow the crescent ring to rest on the pan for 5 minutes. Garnish and Serve: Sprinkle the baked ring with the reserved 1 1/2 teaspoons of rosemary or thyme. Slice and serve with the remaining cranberry sauce on the side. Note: If you make a larger ring, you can add to the filling if you wish to make the ring nice and full.
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