Ingredients
3
lb turkey thighs, skin removed
1/3
cup Italian dressing
12
small French sandwich rolls (3 inches long)
1
container (6.5 oz) garlic-and-herb spreadable cheese
1
jar (7.25 oz) roasted red bell peppers, drained, cut into strips
Preparation
Place turkey in 3- to 4-quart slow cooker.
Cover; cook on Low heat setting 7 to 8 hours.
With slotted spoon, remove turkey from cooker; place on cutting board. Discard liquid in cooker. Remove bones from turkey and discard. With 2 forks, shred turkey. Return turkey to cooker. Stir in Italian dressing.
Cut rolls horizontally in half. To serve, spread bottom half of each roll with 1 rounded tablespoon spreadable cheese; top with 1/3 cup turkey and some of the roasted peppers. Turkey mixture will hold on Low heat setting up to 2 hours; stir occasionally.
