Cranberry Turkey Crescent Ring

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

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

2 cups lightly packed spinach leaves, chopped

7 oz (200 g) 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

2 cans (8 count each) Pillsbury™ refrigerated crescents

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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 centre. Dough will overlap.
3

Spoon turkey filling on the half of each rectangle closest to centre 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.