Preheat the oven to 375°F. Prepare a large baking sheet by lining it with non-bleached parchment paper or a silicone baking mat.

Open the tube of crescent rolls and carefully separate the dough. Place a small container (to serve the extra cranberry sauce) in the center of your pan.

Arrange the crescent rolls in a circle on the parchment paper, with the widest portion along the bottom and the edges overlapping.

Remove the container after arranging the rolls.

In a small bowl, whisk together the softened cream cheese, Dijon mustard, and thyme until smooth. Spread this mixture in a circle, covering the widest portion of the crescent rolls.

Sprinkle 1 cup of shredded cheese over the cream cheese layer.

Fold each slice of turkey in half, then again, forming triangles. Layer the turkey over the cheese, overlapping the pieces, and drizzle half of the cranberry sauce on top.

Add the remaining cheese over the turkey.

Bring the ends of each crescent dough piece over the filling, tucking and securing the points under the ring.

In a small bowl, melt the butter and mix in the poppy seeds, garlic, and a pinch of salt. Brush this mixture over the top and sides of each crescent triangle, ensuring every bite is packed with flavor.

Bake for 20-24 minutes until golden brown. Let the ring rest on the pan for 5 minutes before serving.

Serve with the remaining cranberry sauce in the center of the ring, garnished with fresh parsley for a pop of color.