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Turkey, cranberry and cottage cheese rolls

A familiar turkey roll with a small cranberry accent.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Photograph the finished rolls
Time
About 10 min
estimated
Serves
2
see below
Energy
375 kcal
per serving
Protein
39 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains gluten, milk. Check the labels on packaged ingredients:

  • bread rolls. Rolls often contain soya and can contain milk, egg or sesame; check the label.

Cooking steps

  1. Split the bread rolls.

  2. Spread the cottage cheese over the bottom half of each and spoon the cranberry sauce over it, 10 g each, spread thinly rather than heaped.

  3. Layer the turkey and cucumber on top and close the rolls.

  4. Eat straight away, or cover and refrigerate them promptly and eat within a day.

The useful detail

Treat cranberry sauce as a measured condiment, not an uncounted garnish. It is mostly sugar, and 20 g between two rolls is the amount the figures below are based on.

Make it work for you

One serving is One filled bread roll. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Cooked chicken instead of turkey

    Slightly richer and more tender.

    Per serving: about 15 kcal more, about 1 g more protein, about 1 g more fat.

  • Low-fat cottage cheese

    Looser; drain it well so the roll does not go soft.

    Per serving: about 10 kcal less, about the same protein, about 1 g less fat.

  • Wholemeal bread instead of rolls

    Easier to pack flat, and more fibre.

    Per serving: about 15 kcal less, about 2 g more protein, about 2 g less fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A familiar cold lunch. Cottage cheese takes the place of butter or mayonnaise, which is why the protein is high and the fat low for a filled roll.

Nutrition per serving
Energy375 kcal
Protein39 g
Fat8 g
of which saturates2 g
Carbohydrate35 g
of which sugars6 g
Fibre3 g
Sodium590 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
bread rolls120 gFDC 175030Rolls, dinner, wheat328 kcal10.3 g
cottage cheese120 gFDC 172179Cheese, cottage, creamed, large or small curd118 kcal13.3 g
cranberry sauce20 gFDC 173961Cranberry sauce, canned, sweetened32 kcal0.2 g
cooked turkey180 gFDC 171496Turkey, whole, breast, meat only, cooked, roasted265 kcal54.2 g
cucumber80 gFDC 168409Cucumber, with peel, raw12 kcal0.5 g
Whole recipeDivided by 2754 kcal78.6 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Cooked turkey keeps 3 to 4 days in the fridge. Assembled rolls are best eaten the same day; refrigerate them promptly if you are taking them out.
Reheating
Eaten cold.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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