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Turkey sandwich croissant wreath recipe

Turkey sandwich croissant wreath recipe

1 rating

Use leftover Christmas turkey (or ham) and cranberry sauce in this cheesy toasted sandwich-style croissant twist. You can use any leftover cheese from your cheeseboard for this, try Stilton, camembert or gruyere. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 500 calories / serving


  • 6 frozen all butter croissants
  • 100g cranberry sauce, plus extra to serve (optional)
  • 80g cooked turkey, shredded
  • 80g Cheddar, grated
  • 80g Brie, roughly chopped
  • 1 egg, lightly beaten
  • 2 tbsp sesame seeds
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    15g 77%
  • Sugars

    15g 17%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 38.6g Protein 22.3g Fibre 1.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. With a rolling pin, roll the croissants out lengthways on a lightly dusted surface to about 3mm thick and arrange on a paper-lined baking tray, slightly overlapping in a circle, with the ends pointing outwards. 
  2. Dollop the cranberry sauce over the centre of all of the croissants and top with the turkey and three-quarters of the cheese. Wrap all the outer pieces over the centre of the filling, tucking the ends under the bottom then repeat with the inner pieces, wrapping towards the outer edge and tucking the ends in. 
  3. Lightly brush with the egg, then scatter with the remaining cheese and the sesame seeds. Bake for 25 mins until golden and the cheese is bubbling. Serve with extra cranberry sauce alongside, if you like.

See more Leftover turkey recipes

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