Bake-Off® Contest 43, 2008
Denver, Colorado

Turkey, Bacon and Brie Panini with Apricot Aioli

Perk up a weeknight dinner with a unique sandwich; Pillsbury® pizza crust stars as the tasty grilled bread.

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7 reviews.
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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 4
 

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
8
slices uncooked bacon
1/4
cup mayonnaise or salad dressing
1/4
cup apricot preserves
6
oz thinly sliced roast turkey breast (from deli)
4
to 5 oz Brie cheese, cut into 4 slices
Parsley sprigs, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 15x10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 12 minutes or until light golden brown. Cool 5 minutes.
  • 2 Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels.
  • 3 In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside.
  • 4 Cut pizza crust in half crosswise to make 2 rectangles. Remove rectangles from pan; spread half of the apricot aioli evenly over each rectangle. Top 1 rectangle evenly with turkey, bacon and cheese. Add other rectangle, aioli side down. Cut large sandwich in half crosswise; cut each in half diagonally to make 4 sandwiches.
  • 5 Heat 12-inch skillet over medium heat until hot. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 4 minutes on each side or until cheese is melted and bread is golden brown. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 sandwiches. Garnish with parsley sprigs.
  • 1 Heat oven to 375°F. Spray 15x10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 12 minutes or until light golden brown. Cool 5 minutes.
  • 2 Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels.
  • 3 In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside.
  • 4 Cut pizza crust in half crosswise to make 2 rectangles. Remove rectangles from pan; spread half of the apricot aioli evenly over each rectangle. Top 1 rectangle evenly with turkey, bacon and cheese. Add other rectangle, aioli side down. Cut large sandwich in half crosswise; cut each in half diagonally to make 4 sandwiches.
  • 5 Heat 12-inch skillet over medium heat until hot. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 4 minutes on each side or until cheese is melted and bread is golden brown. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 sandwiches. Garnish with parsley sprigs.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
630
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
1360mg
1360%;
Total Carbohydrate
61g
61%
(Dietary Fiber
0g
0%
  Sugars
16g
16%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2008