Turkey Philly Loaf
40th Bake-Off® Contest, 2002
Nina Naffziger Nissen Hendersonville, Tennessee
A sandwich-shop favorite comes out of your own oven. A refrigerated crusty loaf
is your secret helper.
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
1/2 green bell pepper, thinly sliced
1/4 cup sliced onion
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
2 teaspoons olive oil
1/4 teaspoon dried rosemary leaves, crushed
2 oz. fat-free cream cheese, softened
4 oz. thinly sliced cooked turkey
4 oz. sliced mozzarella cheese
1. Heat oven to 350°F. Bake loaf as directed on can. Cool 10 minutes.
2. Heat broiler. On ungreased broiler pan, combine bell pepper, onion and
mushrooms. Brush with oil; sprinkle with rosemary. Broil 4 to 6 inches from heat
for 8 to 10 minutes or until bell pepper and onion are fork-tender, stirring
3. Return oven temperature to 350°F. Cut loaf in half lengthwise. Spread bottom
half with cream cheese. Layer with turkey, bell pepper mixture, cheese and top
of loaf. Place filled loaf on ungreased cookie sheet.
4. Bake at 350°F. for 2 to 3 minutes or until cheese is melted. Cut sandwich
into 4 pieces.