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Jade Greenhalgh's turkey and brie rolls recipe

Jade Greenhalgh's turkey and brie rolls

'Here are my soft golden rolls filled with savoury stuffing, tender turkey, melted Brie and sweet chutney – all wrapped in fluffy pizza dough', explains foodie blogger Jade Greenhalgh. 'They're perfect for using up leftovers or serving at a buffet and you can make-and-freeze ahead.'

See method
  • Makes 12
  • Takes 50 mins plus cooling
  • 428 calories / serving
  • Freezable

Ingredients

  • 2 x 400g packs ready-rolled pizza dough sheets
  • 170g pack sage & onion stuffing mix
  • 10g fresh thyme, leaves picked
  • 300g jar tomato chutney (caramelised onion or cranberry also work well)
  • 300g cooked shredded turkey or chicken
  • 320g Brie, sliced into 1-2cm thick pieces
  • 1 egg, beaten

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Each serving contains

Energy
1800kJ 428.0kcal
21%
Fat
13g
medium19%
Saturates
7g
high35%
Salt
1.7g
medium29%
Sugars
10g
medium11%

of the Reference intake

Carbohydrate 54.7gProtein 20.5gFibre 3.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the dough on the baking paper.
  2. Make up the stuffing to pack instructions and cool for 20 mins. Divide the stuffi ng evenly between the dough sheets, spreading it in an even layer and leaving a 1cm border along one long edge of each.
  3. Scatter over the thyme leaves, then spread over the chutney. Arrange the shredded meat on top, then lay over the sliced Brie.
  4. Brush the 1cm borders with beaten egg. Starting from the opposite long edge, carefully roll up the doughs into long sausage shapes, rolling firmly but not too tightly. When you’ve reached the opposite edge with the egg wash, pinch to seal the seams.
  5. Using a sharp knife, cut each roll into 6 equal slices to make 12. Arrange the rolls cut-side up on 2 lined baking trays, spacing apart to give room to expand. Brush the tops with the remaining egg.
  6. Bake for 25-30 mins or until golden, puffed up and bubbling with melted Brie.
  7. If making ahead, freeze in a single layer on a baking tray, Once frozen, transfer to an airtight container and freeze for up to 1 month. Defrost overnight in the fridge, then reheat in the oven for 10-15 mins, or until piping hot.

    • Freezing and defrosting guidelines

      While this recipe can be frozen for up to 1 month, as a general rule, in order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.