Mini Turkey Focaccia Sandwiches

  • 12
  • 20 mins
  • 20 mins

Ingredients

  • Focaccia:
  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • Filling:
  • 1/2 cup Roasted Red Pepper Dip*
  • 2 medium plum (Roma) tomatoes, thinly sliced
  • 2 cups lightly packed baby spinach leaves
  • 1/2 lb thinly sliced cooked smoked turkey (from deli)
  • Roasted Red Pepper Dip:
  • 1 jar (7 or 7.25 oz) roasted red bell peppers, well drained, coarsely chopped
  • 1 tablespoon chopped fresh basil leaves
  • 1 small clove garlic
  • 1/2 cup 1/3-less-fat cream cheese (from 8-oz container)
  • 1 tablespoon sliced almonds, if desired
  • Tips: You can use fresh basil leaves instead of the fresh spinach.
  • Use purchased focaccia bread, if you'd prefer. Most purchased focaccia breads are round, so the number of appetizers will vary.

Preparation

Step 1

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

Bake 10 to 13 minutes or until golden brown. Cool 30 minutes.

Cut focaccia in half lengthwise to make 2 (12x4-inch) pieces. Spread bottom of each focaccia piece with 1/4 cup dip. Top 1 piece with single layer of tomatoes and the spinach. Layer turkey evenly over spinach. Place remaining focaccia piece, dip side down, over turkey; press lightly.

With long serrated knife, cut into 6 rows crosswise by 2 rows lengthwise to make 12 square sandwiches. Secure each sandwich through all layers with toothpick.

Roasted Red Pepper Dip:
In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese; cover and process until smooth. Spoon dip into serving bowl. Cover; refrigerate 1 hour to blend flavors.

Just before serving, sprinkle almonds over dip.