Ingredients
Scale
- 1 tube (8 oz) crescent rolls
- 4 oz (113 g) chive and onion cream cheese
- 1 1/2 tbsp (22.5 g) Dijon mustard
- 3 tsp finely chopped fresh rosemary or thyme, divided
- 2 cups (200 g) shredded Gruyere cheese, divided
- 1 lb (450 g) thinly sliced turkey
- 1 (14 oz or 396 g) can whole berry cranberry sauce
- 2 tbsp (28 g) butter, melted
- 1/2 tsp poppy seeds
- 1/2 tsp granulated garlic
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Open the tube of crescent rolls and separate them at the widest portion, so the edges overlap slightly.
- In a bowl, whisk together the cream cheese, Dijon mustard, and 1 tsp of rosemary or thyme until smooth.
- Spread the cream cheese mixture over the crescent rolls, then sprinkle with 1 cup of shredded Gruyere cheese. Layer the turkey slices over the cheese.
- Spread half of the cranberry sauce over the turkey layer, followed by the remaining cheese.
- In a small bowl, combine melted butter, poppy seeds, garlic, and salt. Brush this mixture over the assembled rolls.
- Place the baking sheet in the oven and bake for 22-24 minutes, or until golden brown.
Notes
For a make-ahead option, assemble the casserole in advance and store it in the fridge before baking for up to a day. This dish also works well as a potluck option.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None