Pinterest

385
Save

204
Print

1K
Facebook

79
Email

140

Cranberry Turkey Crescent Ring

25 Ratings

23 Comments

Prep 15 min
Total 45 min
Ingredients 5
Servings 8

Bring new life to Thanksgiving leftovers with this easy crescent ring meal! MORE+ LESS-

By Pillsbury Kitchens

Updated October 12, 2018

Make with

Pillsbury Crescents

Ingredients

cups cut-up cooked turkey (1/2-inch pieces)

cups lightly packed spinach leaves, chopped

oz Swiss cheese (about 10 slices), cut into 1/2-inch squares

1/2

cup canned whole berry cranberry sauce, and (if desired) extra for serving

cans (8 oz each) Pillsbury™ refrigerated crescent rolls

Steps

Hide Images

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.

Jump to Video

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 170

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 9g 44% Trans Fat 0g
Cholesterol: 55mg; 19%
Sodium: 500mg; 21%
Potassium: 150mg; 4%
Total Carbohydrate: 32g; 11%
Dietary Fiber 0g 0% Sugars 13g
Protein: 21g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 2%; 2%
Calcium: 20%; 20%
Iron: 8%; 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;