Turkey, Bacon and Brie Panini with Apricot Aioli

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


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


  1. 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. 2 Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels.
  3. 3 In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside.
  4. 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. 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

Recipe Step Photos

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