Perk up a weeknight dinner with a unique sandwich; Pillsbury® pizza crust stars as the tasty grilled bread.
Bake-Off® Contest 43, 2008
Kim Frantz
Denver, Colorado
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1
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can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
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8
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slices uncooked bacon
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1/4
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cup mayonnaise or salad dressing
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1/4
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cup apricot preserves
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6
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oz thinly sliced roast turkey breast (from deli)
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4
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to 5 oz Brie cheese, cut into 4 slices
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Parsley sprigs, if desired
Steps
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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.
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2
Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels.
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3
In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside.
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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.
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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.
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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 PER SERVING
Serving Size: 1 Sandwich
- Calories
- 630
- Calories from Fat
- 260
% Daily Value
- Total Fat
- 29g
- 44%
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- Saturated Fat
- 10g
- 48%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 29%
- Sodium
- 1360mg
- 57%
- Total Carbohydrate
- 61g
- 20%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 16g
- Protein
- 32g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 20%
- 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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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