Turkey Philly Loaf

A sandwich-shop favorite comes out of your own oven. A refrigerated crusty loaf is your secret helper.

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Servings 4

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( 36 ) Ratings

36 Ratings

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559b6dc6-ae76-49e8-8c1e-af94072d1e6a

Bake-Off® Contest 40, 2002

Nina Naffziger Nissen

Hendersonville, Tennessee

ingredients 9
Prep Time 30 min
Total Time 0 min

Ingredients

1: (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf

1/2: green bell pepper, thinly sliced

1/4: cup sliced onion

1: (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

2: teaspoons olive oil

1/4: teaspoon dried rosemary leaves, crushed

2: oz. fat-free cream cheese, softened

4: oz. thinly sliced cooked turkey

4: oz. sliced mozzarella cheese

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Directions

1 Heat oven to 350°F. Bake loaf as directed on can. Cool 10 minutes.
2 Heat broiler. On ungreased broiler pan, combine bell pepper, onion and mushrooms. Brush with oil; sprinkle with rosemary. Broil 4 to 6 inches from heat for 8 to 10 minutes or until bell pepper and onion are fork-tender, stirring occasionally.
3 Return oven temperature to 350°F. Cut loaf in half lengthwise. Spread bottom half with cream cheese. Layer with turkey, bell pepper mixture, cheese and top of loaf. Place filled loaf on ungreased cookie sheet.
4 Bake at 350°F. for 2 to 3 minutes or until cheese is melted. Cut sandwich into 4 pieces.