Turkey Philly Loaf

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

By Pillsbury Kitchens

April 18, 2005

Bake-Off® Contest 40, 2002

Hendersonville, Tennessee

(11-oz.) can Pillsbury™ Refrigerated Crusty French Loaf

1/2

green bell pepper, thinly sliced

1/4

cup sliced onion

(4.5-oz.) jar sliced mushrooms, drained

teaspoons olive oil

1/4

teaspoon dried rosemary leaves, crushed

oz. fat-free cream cheese, softened

oz. thinly sliced cooked turkey

oz. sliced mozzarella cheese

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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.