Peppy Panini
Yield
8 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
focaccia
|
* |
| 6 | tablespoons |
cream cheese (reduced-fat)
garden vegetable, spreadable |
|
| 1 | each |
tomatoes
thinly sliced |
|
| ½ | each |
green bell peppers
thinly sliced |
|
| 24 | each |
pepperoni slices
|
*
|
| 2 | slices |
red onion
|
|
| ¾ | cup |
provolone cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
focaccia
|
* |
| 9E+1 | ml |
cream cheese (reduced-fat)
garden vegetable, spreadable |
|
| 1 | each |
tomatoes
thinly sliced |
|
| 0.5 | each |
green bell peppers
thinly sliced |
|
| 24 | each |
pepperoni slices
|
*
|
| 2 | slices |
red onion
|
|
| 177 | ml |
provolone cheese
shredded |
*
|
Directions
Heat oven to 350℉ (180℃).
Slice forcaccia in half horizontally.
Spread each half with 3 tablespoon cream cheese.
Layer one half with tomato, bell pepper, pepperoni and cheese.
Cover with remaining bread half.
Wrap tightly in foil.
Bake 20 to 25 minutes or until hot. Cut into wedges.
