© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2/3 c dry-packed sundried tomatoes, julienned
2-1/2 c fresh button mushrooms, sliced
12 oz ripe olives, drained and sliced
1-1/4 c red onion, finely chopped
1 c white wine vinaigrette
1 c mayonnaise
5 1-lb Loaves herb focaccia bread or prebaked Boboli crust
2-1/2 lbs COOKED TURKEY, boneless, skinless and cut into strips
10 oz Provolone cheese, sliced and cut into strips
Soak sun-dried tomatoes in hot water for 30 minutes. Drain and reserve.
Combine mushrooms, olives, red onion and vinaigrette. Reserve.
Spread 3 tablespoons mayonnaise on each focaccia crust. Top each with 2 tablespoons julienned tomatoes, 1/2-pound turkey slices and 2-ounces cheese.
Place focaccia on sheet pans lined with parchment paper. Heat in a 350 degree F oven until cheese is melted and focaccia are heated thoroughly (about 5-7 minutes).
Divide reserved mushroom mixture equally among the 6 focaccia,, piling mushroom mixture into the center of each.
Cut each pizza crust into 4 wedges.
533 Total Calories
21 g Total Fat
35 % Daily Total Fat
59 g Cholesterol
1072 mg Sodium
55 g Total Carbohydrates
31 g Protein