Turkey Crescent Roll Ring

Ingredients

• 1 8 oz tube crescent rolls
• 4 ounces softened Chive and Onion Cream Cheese can also use Onion and Herb cream cheese
• 1 1/2 Tablespoon Dijon mustard
• 1 teaspoon thyme dried
• 2 cups Monterey Jack shredded
• 1 lb. thinly sliced turkey deli meat
• 1 can Whole Berry Cranberry Sauce 14
• 2 Tablespoons Butter
• 1/2 teaspoon poppy seeds
• 1/2 teaspoon granulated garlic
• As desired salt

Instructions

1. Preheat oven to 375°F. Line a large baking sheet with non-bleached parchment paper or a silicone baking mat.
2. Separate the crescent rolls. Take a small container that you will serve the extra cranberry sauce in, and place it centered on the pan.
3. Arrange the crescent rolls on the parchment paper in a circle with widest portion along the bottom of the container, edges of the rolls overlapping.
4. After placing all the rolls around the container, remove the container off the baking sheet.
5. In a small bowl, whisk together cream cheese, mustard, and thyme. Mix well then spread in a circle, on widest portion of crescent rolls. Sprinkle with 1 cup shredded cheese.
6. Fold the turkey slices in half and then in half again so you have a triangle shape.
7. Arrange the turkey over cheese, overlapping each other. Spoon ½ the cranberry sauce over the turkey.
8. Top with the remaining cheese.
9. Bringing the ends of each crescent dough piece over top the filling, tuck and secure the points under the ring.
10. In a small bowl melt the butter and combine the poppy seeds, garlic and salt. Brush on the top and the sides of each crescent dough triangle and then the exposed turkey and cheese.
11. Bake for 20 -24 minutes until golden. Allow the ring to rest on pan for 5 minutes.
12. Place the remaining cranberry sauce in the original bowl you measured for serving, in the center of the ring. Garnish with fresh parsley.