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

Separate the crescent rolls and take a small container for serving the cranberry sauce, placing it centered on the pan.

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

Remove the container off the baking sheet.

In a small bowl, whisk together the cream cheese, mustard, and thyme. Spread the mixture 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 the cheese, overlapping each piece.

Spoon half the cranberry sauce over the turkey and top with the remaining cheese.

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

In a small bowl, melt the butter and combine with the poppy seeds, garlic, and salt. Brush this mixture over the top and sides of each crescent dough triangle as well as 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 used for serving at the center of the ring. Garnish with fresh parsley.