Preheat oven to 375°F. Line a large baking sheet with non-bleached parchment paper or a silicone baking mat.

Separate the crescent rolls. Take a small container for serving the extra cranberry sauce and place it centered on the pan.

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

After placing all the rolls around the container, remove the container off the baking sheet.

In a small bowl, whisk together cream cheese, mustard, and thyme. Mix well then spread in a circle on the widest portion of the crescent rolls. Sprinkle with 1 cup shredded cheese.

Fold the turkey slices in half and then in half again to create a triangle shape. Arrange the turkey over cheese, overlapping each other. Spoon ½ the cranberry sauce over the turkey. Top with the remaining cheese.

Bring the ends of each crescent dough piece over the top of the filling, tuck and secure the points under the ring.

In a small bowl, melt the butter and combine the poppy seeds, garlic, and salt. Brush on the top and the sides of each crescent dough triangle and then the exposed turkey and cheese.

Bake for 20 -24 minutes until golden. Allow the ring to rest on the pan for 5 minutes.

Place the remaining cranberry sauce in the original bowl you measured for serving, in the center of the ring. Garnish with fresh parsley.