- 2 (8 ounce) packages refrigerated crescent rolls
- 1 pinch white sugar, or more to taste
- 2 (12 ounce) packages fresh cranberries
- 2 large oranges – unpeeled, seeded, and chopped
- 1 1/2 cups chopped walnuts, or more to taste
- 2 (8 ounce) packages cream cheese, softened
- 1 cup plain Greek yogurt
- 1/4 cup honey
- 1/4 cup lemon juice
- 1 tablespoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C).
- Unroll crescent roll dough triangles and overlap slightly on a baking sheet, pinching the seams to join. Sprinkle lightly with sugar.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Set aside until completely cool.
- Chop cranberries, orange pieces, and walnuts in a food processor; sprinkle in sugar.
- Beat cream cheese, yogurt, honey, lemon juice, and vanilla extract in a large bowl with an electric mixer until fluffy.
- Spread cream cheese mixture evenly over the crust; smooth cranberry mixture on top. Cover with plastic wrap and chill until the cream cheese layer is firmer, about 30 minutes.