Preheat oven to 375°F. Lay out a piece of parchment paper on a large cookie sheet, and spray with nonstick spray.
Place a small bowl in the center (you'll use this later for the gravy). Unroll the cans of crescent rolls. Lay out rolls overlapping around the base of the bowl forming a sun-shape.
Place turkey around the inside edge of the rolls. Optional: season the turkey with a bit of salt, pepper and garlic powder.
Spread stuffing evenly on top of the shredded turkey.
Next place the spinach leaves evenly around evenly on top of the turkey/stuffing layer.
Spread the cranberry sauce around evenly and then cover with shredded cheese.
Pull the end of the roll over the top and tuck under the base of the roll. Repeat with remaining rolls. Remove the bowl from the center.
Mix together the melted butter and poultry seasoning and brush over crescent rolls.
Place in the oven and bake for 20 to 25 minutes. When rolls have baked and become golden brown, remove from oven.
Add bowl back to the center of the crescent ring and pour warm gravy into the bowl. Cut rolls and serve!