Preheat oven to 375°F (190°C).
In a large bowl, combine cooked turkey, cranberry sauce, softened cream cheese, shredded Swiss cheese, green onions, Dijon mustard, dried sage, salt, and pepper. Mix well.
Unroll crescent roll dough and arrange the triangles in a circle on a baking sheet, with the points facing outward and overlapping slightly in the center. If using crescent sheet dough, press seams to seal and create a large circle on the baking sheet.
Spread the turkey and cranberry mixture evenly over the crescent roll dough, leaving a 2-inch border in the center.
Fold the tips of the crescent roll triangles towards the center, overlapping them to form a ring. If using crescent sheet dough, fold one side over the mixture and pinch to close the seam with the dough on the other side.
Brush the top of the crescent ring with egg wash (optional) for a shinier crust.
Bake for 20-25 minutes, or until the crescent rolls are golden brown.
Let cool slightly before slicing and serving.
