Mini Turkey Focaccia Sandwiches

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1 can (283 g) Pillsbury* Refrigerated Pizza Crust

1 tbsp (15 mL) olive or vegetable oil

1/2 tsp (2 mL) garlic powder

1/2 tsp (2 mL) Italian seasoning

1/4 cup (50 mL) shredded Parmesan cheese

1/2 cup (125 mL) Roasted Red Pepper Dip (in supermarket's deli section)

2 medium plum (Roma) tomatoes, thinly sliced

2 cups (500 mL) lightly packed baby spinach leaves

1/2 lb (250 g) thinly sliced cooked smoked turkey (from deli)

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1

Heat oven to 400ºF. Grease large baking sheet with shortening or cooking spray. Unroll pizza crust; press into 12x8-inch rectangle on baking sheet. With end of handle of wooden spoon, press indentations in top of dough, about 1 inch apart. Brush dough with oil; sprinkle with garlic powder, Italian seasoning and Parmesan cheese.
2

Bake 10 to 13 minutes or until golden brown. Cool 30 minutes.
3

Cut focaccia in half lengthwise to make 2 (12x4-inch) pieces. Spread bottom of each focaccia piece with 1/4 cup dip. Top 1 piece with single layer of tomatoes and the spinach. Layer turkey evenly over spinach. Place remaining focaccia piece, dip side down, over turkey; press lightly.
4

With long serrated knife, cut into 6 rows crosswise by 2 rows lengthwise to make 12 square sandwiches. Secure each sandwich through all layers with toothpick.

Substitution: You can use fresh basil leaves instead of the fresh spinach.
Substitution: Use purchased focaccia bread, if you'd prefer. Most purchased focaccia breads are round, so the number of appetizers will vary.