Thin-sliced cooked Butterball turkey (1 lb.)
1 (8 oz.) pkg. cream cheese, softened
1/4 c. orange marmalade
1/2 c. chopped pecans
6 croissants or rolls, split
3/4 c. whole berry cranberry sauce
Lettuce leaves

Combine cream cheese, marmalade and pecans in small bowl. Spread top and bottom halves of croissants with cream cheese mixture. Layer turkey on bottom halves. Spoon 2 tablespoons cranberry sauce over turkey. Add lettuce and top of croissant. Great way to use some of that leftover Thanksgiving turkey!