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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

Ingredients

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
2090kj
500kcal 25%
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

Method

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.
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.
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