Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust 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)
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)
Preparation
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.
