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Turkey sandwich croissant wreath

Use leftover Christmas turkey (or ham) and cranberry sauce in this cheesy toasted sandwich-style croissant twist.

Written by Beth Williams
Published 16.12.2023

Serves: 4



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



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.


Recipe credit: Tesco

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