Chicken Salad Focaccia Sandwiches

By Karmagoddess

Ingredients

• 1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust
• 2 to 3 tablespoons olive oil
• 22 garlic cloves, minced
• 1/2 to 1 1/2 teaspoons coarse salt
• 1 1/2 teaspoons dried rosemary leaves
• Salad
• 1 (10-oz.) can chunk chicken in water, drained, or 1 1/3 cups chopped cooked chicken
• 1/2 cup chopped celery
• 1/2 cup mayonnaise
• 2 green onions, chopped
• 1 teaspoon dried tarragon leaves
• 1/2 teaspoon prepared mustard
• Dash garlic powder
• Dash onion powder

Details

Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray. Unroll dough onto sprayed cookie sheet to form 12x10-inch rectangle. Starting with short end, fold dough in half; press lightly.
In small bowl, combine oil and minced garlic; mix well. Spread over dough. Sprinkle with salt and rosemary. Bake at 350°F. for 20 to 25 minutes or until edges are golden brown.
Meanwhile, in medium bowl, combine all salad ingredients; mix well. Refrigerate 15 minutes.
To serve, cut warm focaccia into 4 pieces. Split each piece to form 2 layers. Spoon and spread salad on bottom halves of focaccia pieces; cover with top halves to form sandwiches.