Cranberry Turkey Crescent Ring

Prep Time: 15 Min.
Total Time: 45 Min.
Servings: 8

Bring new life to Thanksgiving leftovers with this easy crescent ring meal!


  • 2 cups cut-up cooked turkey (1/2-inch pieces)
  • 2 cups lightly packed spinach leaves, chopped
  • 7 oz Swiss cheese (about 10 slices), cut into 1/2-inch squares
  • ½ cup canned whole berry cranberry sauce, and (if desired) extra for serving
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls


1 Serving: Calories 380 (Calories from Fat 170); Total Fat 18g; (Saturated Fat 9g, Trans Fat 0g); Cholesterol 55mg; Sodium 500mg; Potassium 150mg; Total Carbohydrate 32g; (Dietary Fiber 0g); Sugars 13g; Protein 21g
% Daily Value: Vitamin A 20%; Vitamin C 2%; Calcium 20%; Iron 8%
Exchanges: 1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.


  1. Heat oven to 375°F. In medium bowl, mix turkey, spinach, cheese and 1/2 cup cranberry sauce.
  2. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
  3. Spoon turkey filling on the half of each rectangle closest to center of ring.
  4. Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  5. Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve with extra cranberry sauce.