Description
A delicious way to utilize Thanksgiving leftovers with a festive flair.
Ingredients
Scale
- 1 tube crescent roll dough
- 4 oz chive and onion cream cheese, softened
- 1½ tbsp Dijon mustard
- 3 tsp chopped fresh rosemary or thyme, divided
- 2 cups shredded Gruyere cheese, divided
- 1 lb sliced turkey (leftover or deli)
- 1 can (14 oz) whole berry cranberry sauce
- 2 tbsp butter, melted
- ½ tsp poppy seeds
- ½ tsp granulated garlic
- ¼ tsp salt (or to taste)
Instructions
- Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough and separate the triangles, arranging them in a circle on the baking sheet with overlapping wide ends.
- In a small mixing bowl, mix together the softened chive and onion cream cheese with the Dijon mustard and herbs until smooth.
- Spread the cream cheese mixture over the crescent triangles, followed by the Gruyere cheese, turkey, and half the cranberry sauce. Top with the rest of the cheese.
- Fold the pointed ends of the triangles over the filling, tucking them under the ring.
- Mix melted butter with poppy seeds, garlic, and salt, and brush this over the dough.
- Bake for 22–24 minutes until golden brown. Let cool for 5 minutes before slicing.
Notes
You can prepare the filling a day in advance and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dinner
Nutrition
- Calories: 310 kcal
- Sodium: 560 mg
- Protein: 15 g