Pesto Turkey Croissant Sandwich

These pesto turkey croissants are a quick post-Christmas win! Loaded with ham, cheese, sun dried tomatoes and pesto, they're flavour-packed.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: croissants

Calories: 503kcal

For best results, weigh ingredients with a kitchen scale.

Preheat the oven to 180C/350F and line a baking sheet with baking paper.
Slice the croissants in half (sandwich style).
Spread the pesto over the inside of the top halves.
Layer up the the bottom halves with cheese first, then ham, sun dried tomatoes and sliced turkey.
Place the tops on each one over the fillings and transfer the turkey croissant sandwiches to the baking sheet.
Bake for 15-20 minutes until heated through and crispy and the cheese has melted. If the croissants look like their getting too dark, just tent some foil over them.
Serve immediately.
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Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Ham is optional and they will still be lovely if you leave it out.
The turkey can be replaced with rotisserie chicken.
You can use store-bought or homemade pesto.
You could try a sun dried tomato pesto and leave out the sun dried tomatoes. Maybe replace them with fresh basil.
Any good melting cheese will work. Gouda, edam, colby are all good options.

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