Preheat oven to 375°F. Line a large baking sheet with parchment or a silicone baking mat.
Separate the crescent rolls. Arrange on parchment paper in a circle with widest portion on the inside, edges overlapping.
In a small bowl, whisk together cream cheese, Dijon and 1 tsp rosemary. Mix well then spread on widest portion of crescent rolls. Sprinkle with 1 cup shredded cheese.
Arrange turkey over cheese, overlapping. Spread with ½ cranberry sauce. Reserve the remainder for serving. Top with remaining cheese.
Bring narrow end of crescent dough over filling and tuck into place. In a small bowl. mix together melted butter, poppy seeds, garlic and salt. Brush on top and sides of crescent dough, turkey and cheese.
Bake for 22-24 minutes until golden. Rest on pan for 5 minutes.
Sprinkle with reserved 1 ½ tsp rosemary. slice and serve with remaining cranberry sauce on the side.