Start by preheating your oven to 375°F (190°C). Preparing the oven first ensures even baking once the crescent ring is assembled. Line a baking sheet with parchment paper so the dough doesn’t stick during baking.

Open the crescent roll tube and separate the dough triangles. Place them on the baking sheet in a circular pattern with the wide ends toward the center. The pointed ends should face outward, forming a sunburst shape.

In a bowl, combine softened cream cheese, Dijon mustard, and about one teaspoon of chopped herbs. Stir until the mixture becomes smooth and creamy. This mixture acts as the flavorful base for the filling.

Spread the cream cheese mixture across the wider part of each dough triangle. Make sure the layer is even so every bite has creamy flavor. Sprinkle half of the shredded Gruyere cheese on top.

Layer the turkey slices over the cheese, slightly overlapping them. Spoon cranberry sauce evenly over the turkey layer. Finish by sprinkling the remaining Gruyere cheese to create a rich, melty filling.

Take the pointed end of each triangle and fold it over the filling toward the center. Tuck the tips underneath the dough to seal the filling inside. This creates the classic ring shape.

Mix melted butter with poppy seeds, granulated garlic, and salt. Brush this mixture generously over the dough. It will help the crust become golden and flavorful while baking.

Place the baking sheet in the oven and bake for about 22–24 minutes. The crescent ring should turn golden brown and the cheese inside should melt beautifully.

Let the ring rest for about five minutes after baking. This helps the filling set slightly so it’s easier to slice. Garnish with the remaining herbs before serving.