Turkey Cranberry Wreath Recipe
A festive ring of flaky crescent dough filled with tangy cranberry-cream cheese and savory turkey, finished with toasted pecans for crunch.
Ingredients
- 8 oz cream cheese softened
- 1 cup cranberry sauce
- 0.5 tsp kosher salt
- 0.25 tsp black pepper freshly ground
- 1 tsp dried chives
- 2 cans crescent roll dough (8 oz each), sheets
- 8 oz turkey breast sliced deli-style
- 0.5 cup pecans toasted and chopped
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, beat cream cheese, cranberry sauce, salt, pepper, and chives until smooth.
- Unroll crescent roll dough on parchment and seal seams to form one 15×10-inch rectangle on the sheet.
- Spread the cream cheese mixture over the dough, leaving a 1-inch border. Top evenly with turkey slices.
- Cut 1-inch-wide strips along both long sides up to the center line, about 12 strips per side.
- Twist each strip away from the center twice to form a wreath, pinching ends to secure.
- Bake 22–25 minutes until puffed and golden. Immediately sprinkle with pecans before serving.
Notes
After my first trial, I let the dough rest for 10 minutes, which gave me crisp twists that held their shape.
On the second bake, I pressed down the highest puff spots at the 10-minute mark to ensure even browning.
Leftovers stored in an airtight container for 3 days retained good texture when reheated at 350°F for 10 minutes.
Nutrition
Serving: 120gCalories: 280kcalCarbohydrates: 15g
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