Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Arrange the Crescent Dough: Unroll the crescent dough and separate it into triangles. Place the triangles on the baking sheet, arranging them into a circle with the wide ends overlapping and the points facing outward.
Prepare the Cream Cheese Filling: In a small bowl, combine the softened cream cheese, Dijon mustard, and 1 teaspoon of chopped rosemary or thyme. Spread this mixture over the wide ends of the crescent dough.
Layer Cheese and Turkey: Sprinkle 1 cup of shredded Gruyere cheese evenly over the cream cheese mixture. Arrange the sliced turkey on top, slightly overlapping each piece. Spread half of the cranberry sauce over the turkey, then sprinkle with the remaining 1 cup of Gruyere cheese.
Form the Crescent Ring: Fold the pointed ends of the crescent dough over the filling, tucking them under the wide ends to create a ring. Press gently to secure everything in place.
Brush and Bake: In a small bowl, mix together the melted butter, poppy seeds, granulated garlic, and salt. Brush this mixture over the crescent dough. Bake for 22 to 24 minutes, or until the dough is golden brown and crisp.
Rest and Serve: Allow the crescent ring to rest for 5 minutes. Sprinkle with the remaining rosemary or thyme. Slice and serve with extra cranberry sauce on the side.