Basil-Turkey Mini Focaccia Sandwiches

Fresh basil, plum tomatoes and focaccia turn deli turkey into a satisfying snack with an Italian twist. MORE+ LESS-

By Pillsbury Kitchens

February 24, 2010

Focaccia

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

tablespoon olive or vegetable oil

1/2

teaspoon garlic powder

1/2

teaspoon Italian seasoning

1/4

cup shredded Parmesan cheese (1 oz)

container (6.5 oz) herb-and-garlic spreadable cheese, softened

medium plum (Roma) tomatoes, thinly sliced

package (1 oz) fresh basil leaves, stems removed

1/2

lb thinly sliced smoked turkey (from deli)

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1

Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. Unroll pizza crust dough; press into 12x8-inch rectangle on cookie sheet. With end of handle of wooden spoon, press indentations in top, about 1 inch apart. Brush dough with oil. Sprinkle with garlic powder, Italian seasoning and Parmesan cheese.
2

Bake 10 to 13 minutes or until golden brown. Cool 30 minutes; cut in half horizontally.
3

Spread cut side of bottom of focaccia with spreadable cheese. Top with single layer of tomatoes and basil. Layer turkey evenly over basil. Place top of focaccia, cut side down, over turkey; press down. Pierce through all layers with toothpicks, placing them every 1 1/2 inches over focaccia. With long serrated knife, cut between toothpicks into squares.

Use purchased focaccia bread, if you prefer. Most purchased focaccia breads are round, so the number of appetizers will vary.
You can use fresh spinach leaves instead of the fresh basil.