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Basil-Turkey Mini Focaccia Sandwiches

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Pillsbury Kitchens
Updated Feb 24, 2010
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Fresh basil, plum tomatoes and focaccia turn deli turkey into a satisfying snack with an Italian twist.

Basil-Turkey Mini Focaccia Sandwiches

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Ingredients 9
  • Servings 40
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Ingredients

Focaccia

Filling

  • 1 container (6.5 oz) herb-and-garlic spreadable cheese, softened
  • 2 medium plum (Roma) tomatoes, thinly sliced
  • 1 package (1 oz) fresh basil leaves, stems removed
  • 1/2 lb thinly sliced smoked turkey (from deli)

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. Unroll pizza crust dough; press into 12x8-inch rectangle on cookie sheet. With end of handle of wooden spoon, press indentations in top, about 1 inch apart. Brush dough with oil. Sprinkle with garlic powder, Italian seasoning and Parmesan cheese.
  • Step 
    2
    Bake 10 to 13 minutes or until golden brown. Cool 30 minutes; cut in half horizontally.
  • Step 
    3
    Spread cut side of bottom of focaccia with spreadable cheese. Top with single layer of tomatoes and basil. Layer turkey evenly over basil. Place top of focaccia, cut side down, over turkey; press down. Pierce through all layers with toothpicks, placing them every 1 1/2 inches over focaccia. With long serrated knife, cut between toothpicks into squares.

Nutrition

50 Calories
2 1/2g Total Fat
2g Protein
5g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
50
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
160mg
7%
Potassium
35mg
1%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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