Ingredients
Scale
- 1 package (13.2 oz) refrigerated croissant dough sheet
- 1 cup cubed sourdough bread (1-inch cubes)
- 6 ounces thinly sliced deli turkey
- 4 ounces thinly sliced smoked turkey
- 1 cup shredded Gruyère or sharp white Cheddar cheese
- 1/4 cup unsalted butter, melted
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Thoroughly grease a standard 9×5 inch loaf pan and set aside. Cube both types of turkey slices into small, bite-sized pieces (about 1/2 inch).
- Step 2: In a large bowl, combine the cubed deli turkey, smoked turkey, shredded cheese, cubed sourdough bread, Italian seasoning, and black pepper. Toss gently to distribute the filling evenly.
- Step 3: Unroll the refrigerated croissant dough sheet flat onto a clean, lightly floured surface. Brush the entire surface of the dough with half of the melted butter. Sprinkle the turkey and cheese mixture evenly over the dough surface, leaving a small 1/2-inch border on one long edge.
- Step 4: Roll the dough tightly lengthwise into a long log. Use a sharp knife to slice the log into 1-inch thick pieces. Arrange the sliced rolls vertically in the prepared loaf pan, packing them snugly. Brush the top surface of the loaf with the remaining melted butter.
- Step 5: Bake for 30–35 minutes, or until the loaf is deeply golden brown and the cheese is fully melted and bubbling. If the top begins to brown too quickly, tent the loaf loosely with aluminum foil for the last 10 minutes. Let the loaf cool in the pan for 10 minutes before serving warm.
Notes
- Store any leftovers tightly wrapped in aluminum foil, followed by a plastic zip-top bag, and refrigerate for up to 3 days to maintain freshness.
- To revive the flaky texture, reheat individual slices in a toaster oven or standard oven at 300°F (150°C) for about 8–10 minutes until warmed through.
- Enhance the rich flavors by serving slices with a side of whole-grain mustard, a dollop of cranberry jam, or a simple green salad dressed with vinaigrette.
- If your rolled dough log is too soft to slice cleanly in Step 4, chill it in the freezer for 10–15 minutes before cutting to ensure crisp, uniform pieces for the best pull-apart texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American