Peppy panini

Yield: 6 Servings

Measure Ingredient
1 \N 8 inch focaccia (Italian
\N \N Flat bread)
6 tablespoons Light garden vegetable cream
\N \N Cheese, divided
1 \N Tomato, thinly sliced
½ \N Green bell pepper, thinly
\N \N Sliced
24 \N Slices pepperoni
2 \N Thin slices red onion,
\N \N Separated
¾ cup Shredded provolone cheese

Heat oven to 350 degrees. Slice forcaccia in half horizontally.

Spread each half with 3 T 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.

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