Harvest Cranberry Turkey Croissant

Harvest Cranberry Turkey Croissant

School Food Rocks

This recipe was developed and approved by Joe Urban

This tangy twist on a turkey sandwich combines sliced turkey breast, tomato, cheese and baby spinach on a flaky croissant spread with cranberry sauce.

Ingredients Show More

Ingredient

50 Portions

100 Portions

Spinach, raw

50 Portions 3 qt., ½ c.

100 Portions

Tomatoes, red, ripe, raw, year round average

50 Portions 100 slice, medium (1/4" thick)

100 Portions

Croissant, Margarine, Round, Fully Sliced, 150/2.2oz, 20.62#, 2.25G, Bake Crafters, 853

50 Portions 50 each

100 Portions

Cranberry sauce, canned, sweetened

50 Portions 1 pt., 1 c., 2 tbsp.

100 Portions

Cheese, provolone, reduced fat

50 Portions 50 slice (1 oz)

100 Portions

Directions Show More

  1. Thaw turkey two days in advance under refrigeration. Critical Control Point: Hold cold at 41°F or below until service.
  2. Rinse baby spinach under cold running water. Drain thoroughly and store covered under refrigeration. Critical Control Point: Hold cold at 41°F or below until service.
  3. Rinse tomatoes under cold running water. Slice tomatoes and set aside until assembly.  Critical Control Point: Hold cold at 41°F or below until service.
  4. Assemble sandwiches:
    a. Spread 1 tbsp cranberry spread evenly on top half of croissant.
    b. Place 2.5 oz turkey on bottom half of croissant.
    c. Top with 1 slice of cheese, 2 tomato slices, and 1/4 cup baby spinach.
    d. Close sandwich.
  5. Hold under refrigeration until service or serve immediately. Critical Control Point: Hold cold at 41°F or below until service.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object. Ensure cold food is held at a temperature below 41° F.

Preparation

Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination. Remove product from refrigerator using oldest pack date first.

Nutrients per Serving Show More

Calories 379.108

Saturated Fat 6.181 gm

Trans Fat 0.000* gm

Total Fat 13.329 gm

Cholesterol 53.368 mg

Calcium 292.624 mg

Total Dietary Fiber 1.835 gm

Iron 2.983 mg

Sodium 980.512 mg

Potassium 235.137* mg

Sugars 12.000 gm

Carbohydrate 40.068 gm

Vitamin A 91.801* mcg RAE

Vitamin C 7.761* mg

Protein 28.091 gm

Vitamin D 1.084* mcg

* Indicates missing Nutrient Information.

Component

Meat/Meat Alt 2 oz

Grain 2.25 oz

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