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Ham and Pineapple Pizza Subs

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 20 mins
Total time 1 hr, 20 mins
Yield Serves 4 (serving size: 1 sandwich)
Toss spinach and clementine segments with olive oil and juice from the fruit for a side.


  • 1 (13.2-ounce) package refrigerated crusty French bread dough
  • 1/2 cup lower-sodium marinara sauce
  • 2 ounces Canadian bacon, sliced and coarsely chopped
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1 cup peeled cubed fresh pineapple
  • 1/4 cup sliced green onions (optional)

Nutrition Information

  • calories 305
  • fat 5.9 g
  • satfat 2.7 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 13.3 g
  • carbohydrate 58.5 g
  • fiber 1.9 g
  • cholesterol 17 mg
  • iron 2.8 mg
  • sodium 803 mg
  • calcium 116 mg

How to Make It

  1. Preheat oven to 350°.

  2. Roll dough out to a 24-inch rope; cut dough into 2 (12-inch) ropes. Place dough on a parchment-lined baking sheet. Bake at 350° for 25 minutes or until golden; cool completely on a wire rack. Cut bread into 4 (6-inch-long) pieces; split each piece crosswise.

  3. Preheat broiler to high.

  4. Open each bread portion flat. Spread 2 tablespoons sauce over each bread portion; divide Canadian bacon evenly among servings. Sprinkle bacon with cheese; top with pineapple. Broil 3 minutes or until golden. Garnish with green onions, if desired. Fold top half of bread over cheese mixture.