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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Servings 4

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( 14 ) Ratings

14 Ratings

5 Stars 12%

4 Stars 19%

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Member Reviews ( 10 )

32b5d6cf-0735-4786-9662-ae906fee9f02

Bake-Off® Contest 43, 2008

Kim Frantz

Denver, Colorado

ingredients 7
Prep Time 30 min
Total Time 30 min

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 SMUCKER'S® 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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Kelly_Whittington

report Posted Oct. 12, 2011 2:29 PM

This is a delicious recipe. I halved the Apricot Aioli and it was still rather messy. My husband doesn't like brie so I am going to try another soft cheese and see if that works as well. It reheated well for lunch leftovers, just wasn't as crisp.

J2zing

report Posted Jun. 7, 2011 7:49 PM

I made this using turkey bacon for lower fat and loved it. I made a second one for my son with regular bacon and substituted mayo, dijon and honey for the aoli and used provolone cheese instead of brie. He LOVED it! It really has endless swapout possiblities. Instead of just baking the pizza crust plain I put dimples in it with my fingers and drizzled olive oil on it and a dash or two of dried basil and oregano. It's a quick and easy foccacia and boosted the falvor.

lklawrence

report Posted Jun. 3, 2011 3:46 PM

I just made this for my supper and it was wonderful. What a great sandwich!

sapphira05

report Posted May. 23, 2010 3:00 PM

I had this at a friends while there for study group. It was wonderful and easy to make!

b3kitchen

report Posted Jul. 14, 2008 6:52 AM

What a great tasting sandwich. Something out of the ordinary using the pizza crust. Puts new life to an old turkey sandwich standby. Great for company also.