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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Italian Vegetable Sandwich

Makes: 4 servings
Prep 20 mins Rise 40 mins Cool 20 mins Bake 400°F 20 mins
Italian Vegetable Sandwich
  • 1 6 - 6 1/2 ounce package  pizza-crust mix
  •  Nonstick cooking spray
  • 2  teaspoons  olive oil
  • 1  tablespoon  sliced ripe olives
  • 3  tablespoons  shredded or grated Parmesan cheese
  • 1/2  of a green or yellow sweet pepper, cut into thin strips (about 1/2 cup)
  • 1  large tomato, thinly sliced
  • 8  large basil leaves, snipped (about 2 tablespoons)
  • 1  tablespoon  fat-free Italian salad dressing

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,
  • cal. (kcal) 214,
  • Fat, total (g) 6,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 35,
  • fiber (g) 1,
  • pro. (g) 7,
  • sodium (mg) 440,
  • Percent Daily Values are based on a 2,000 calorie diet

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