Stuffed Grilled Sandwiches

(3)
  5 reviews
  • 15|min prep time
  • 40|min total time
  • 6 ingredients
  • 4 servings

1
cup 1/2-inch cubes salami (4 oz)
1
cup provolone cheese, shredded (4 oz)
1/2
cup coarsely chopped pepperoncini peppers
1/4
cup bite-size strips red bell pepper
2
cans (11 oz each) Pillsbury™ refrigerated crusty French loaf
Cooking spray

Directions

  1. 1 In medium bowl, mix salami, cheese and peppers.
  2. 2 Heat gas or charcoal grill to medium heat. Open 1 can of dough; cut dough in half crosswise to make 2 smaller loaves. Repeat with second can.
  3. 3 Spray large sheet of heavy-duty foil with cooking spray. Lightly spray dough with cooking spray. Reduce heat on grill to low, and turn off heat on one side to provide indirect heat. Place foil on unheated side, and place loaves on foil.
  4. 4 Cover grill; cook 22 minutes, turning once. Remove to cutting board, and carefully cut slit down length of each loaf, cutting part way through.
  5. 5 Divide salami mixture among the 4 loaves (about 1/2 cup each), pressing slightly to fill. Place sandwiches back on foil on grill. Cover grill; continue to cook over indirect heat 6 to 8 minutes or until filling is hot and cheese is melted.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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