Pre-heat the oven to 375°F.
Line a large baking sheet with parchment paper or a silicone mat.
Separate the crescent dough and arrange the triangles in a circle on the prepared baking sheet; the wide ends should overlap, forming a ring with the points facing outward.
In a small bowl, mix together the softened cream cheese, Dijon mustard and 1 tsp. rosemary or thyme.
Spread the cream cheese mixture over the wide ends of the crescent rolls.
Sprinkle with 1 cup of shredded Gruyere.
Arrange the sliced turkey on top of the cheese, slightly overlapping.
Spread half of the cranberry sauce over the turkey, then top with the remaining 1 cup of cheese.
Bring the narrow ends of the crescent dough over the filling and tuck them under the wide ends to create a secure ring.
In a small bowl, mix the melted butter, poppy seeds, granulated garlic and salt.
Brush this mixture generously over the crescent dough.
Place in the pre-heated oven and bake for 22 to 24 minutes, or until the crescent ring turns golden and crispy.
Remove from the oven and allow the crescent ring rest for 5 minutes on the baking sheet.
Sprinkle with the remaining rosemary or thyme.
Slice and serve with extra cranberry sauce on the side.
