Step 1

Heat oven to 375° F. Line a baking sheet with parchment paper (optional for easy clean up).

Step 2

Unroll the dough and separate into 8 triangles evenly on the baking sheet.

Step 3

Add 1 Tbsp of cream cheese on the widest end of the triangle as shown in the picture above. Top with 1 heaping tsp of cranberry sauce and a small pinch of thyme. Repeat for the remaining rolls.

Step 4

Roll each roll up into a crescent, starting with the widest end. These won't be as tight as plain crescent rolls due to the filling. You want the filling to stay in the roll. See photos for help.

Step 5

Bake for 20-25 minutes or until golden brown.

Step 6

Let cool slightly and serve immediately. Leftovers can be stored in an air tight container in the fridge and reheated in the oven for up to 3 days, but are best freshly baked.