Description
A comforting dish perfect for using Thanksgiving leftovers or a quick weeknight dinner, featuring turkey, cream cheese, and crispy pastry.
Ingredients
Scale
- 1 tube crescent rolls
- 4 oz chive and onion cream cheese
- 1 1/2 tbsp Dijon mustard
- 3 tsp finely chopped fresh rosemary or thyme
- 2 cups shredded Gruyere cheese
- 1 lb thinly sliced turkey
- 1 (14 oz) can whole berry cranberry sauce
- 2 tbsp butter, melted
- 1/2 tsp poppy seeds
- 1/2 tsp granulated garlic
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Separate crescent rolls and lay them out on the baking sheet, overlapping to form a base.
- Whisk cream cheese, Dijon mustard, and 1 tsp of rosemary or thyme until smooth, then spread over the crescent rolls.
- Sprinkle with 1 cup of shredded cheese, then arrange turkey slices over the cheese.
- Spread half of the cranberry sauce on top of turkey.
- Top with the remaining cheese.
- Mix melted butter, poppy seeds, garlic, and salt in a bowl; brush over the filling.
- Bake for 22-24 minutes until golden brown and bubbling.
Notes
Seal the edges of the crescent dough well to prevent spills during baking. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg