2 Serves
73 Mins
Preheat your oven and bake the croissant dough according to package directions until golden brown and flaky.
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FrenchVitamin E
9 mg / 15 mgVitamin K
52 µg / 120 µgVitamin B1
5 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
134 µg / 400 µgCalcium
80 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
254 mg / 1,250 mgPotassium
627 mg / 4,700 mgSodium
1400 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
14 g / 20 gCholesterol
39 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
In a frying pan, heat a small amount of vegetable oil over medium heat and cook the bacon until crispy, then remove and drain on paper towels.
Slice the baked croissants in half horizontally and spread a generous layer of mayonnaise on the cut sides.
Layer the sliced turkey breast, crispy bacon, lettuce, and tomato slices onto the bottom croissant halves, seasoning lightly with salt and pepper.
Top with the remaining croissant halves and serve immediately.
12
g30
g6
g
French
French