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Italian Vegetable Sandwich
Ingredients
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1
6 - 6 1/2 ounce package pizza-crust mix
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Nonstick cooking spray
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2
teaspoons olive oil
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1
tablespoon sliced ripe olives
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3
tablespoons shredded or grated Parmesan cheese
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1/2
of a green or yellow sweet pepper, cut into thin strips (about 1/2 cup)
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1
large tomato, thinly sliced
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8
large basil leaves, snipped (about 2 tablespoons)
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1
tablespoon fat-free Italian salad dressing
Directions
1. To make focaccia, prepare pizza-crust mix according to package directions. Coat an 8x1-1/2-inch round baking pan with nonstick spray. Pat dough into the pan. Cover; let rise in a warm place for 40 minutes. Brush with oil. Sprinkle with olives, lightly pressing into the dough. Sprinkle with 1 tablespoon cheese. Bake in a 400 degree F oven for 20 minutes or until golden. Cool on wire rack.
2. Cut focaccia into four wedges; split each wedge horizontally. Arrange pepper strips on bottom pieces of focaccia; top with the tomato and basil. Drizzle with dressing and sprinkle with remaining cheese. Top with remaining focaccia pieces. Makes 4 servings.
Nutrition Facts
(Italian Vegetable Sandwich)
- Servings Per Recipe 4,
- Calories 214,
- Protein (gm) 7,
- Carbohydrate (gm) 35,
- Fat, total (gm) 6,
- Cholesterol (mg) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 440,
- Percent Daily Values are based on a 2,000 calorie diet
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