Bacon and spinach croissant wreath
Serves: 10-12
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Bacon and spinach croissant wreath
Buttery croissant dough is a great fuss-free alternative to pastry. Packed with smoked bacon rashers and a rich cheesy mushroom and spinach filling, this makes an irresistible spoil-yourselves brunch, or serve with drinks
Serves: 10-12
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
441Kcal
Fat
29gr
Saturates
14gr
Carbs
28gr
Sugars
8gr
Fibre
2gr
Protein
15gr
Salt
2.1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp olive oil
- 12 rashers smoked streaky bacon
- 2 large onions, finely sliced
- 1 x 300g pack chestnut mushrooms, sliced
- 400g young spinach
- whole nutmeg, to grate
- 2 x 350g packs Jus-Rol chilled croissants dough
- plain flour, to dust
- 150g full-fat soft cheese
- 75g Gruyère cheese, grated
Step by step
Get ahead
Make the filling the day before; cool, cover and chill, ready to assemble. Put the wreath together no more than an hour before baking or you risk ending up with a soggy bottom.
- Heat ½ tablespoon of oil in a large non-stick frying pan and fry 6 bacon rashers until crisp and golden brown on both sides. Set aside on a kitchen paper-lined plate then cook the rest of the bacon.
- Add the onions and a pinch of salt to the fat in the pan and cook over a medium heat until softened and slightly caramelised; about 15 minutes. Increase the heat, add the mushrooms and cook for 8 minutes, stirring regularly, or until browned. Transfer to a large bowl.
- Heat ½ tablespoon of oil in the same pan and add the spinach in handfuls, cover with a lid and allow to wilt. Uncover, stir well and bubble off any excess liquid. Transfer to the bowl using a slotted spoon. Stir well and season to taste with nutmeg, salt and black pepper. Set aside to cool completely and preheat the oven to 200°C, fan 180°C, gas 6.
- Line your largest baking sheet with baking paper. Unroll both packs of croissant dough onto a floured surface and separate into 12 triangles using a sharp knife. Arrange the triangles on the lined baking sheet in an overlapping circle so that the long-pointed ends make a starburst. The ends will hang off the baking sheet at this point.
- Lay a bacon rasher along each triangle. Pile the spinach and mushroom mixture on in a ring, at the wider overlapping ends of the croissant triangles (leave any excess liquid in the bowl). Take spoonfuls of the soft cheese and dollop over the filling. Scatter over half the Gruyère and pull each croissant triangle over the filling, tucking the pointed ends underneath in the centre. Top with the remaining cheese.
- Bake for 20-25 minutes until golden brown. Slide onto a large board or platter to serve.
