Ham and Pineapple Pizza Subs

Ham and Pineapple Pizza Subs Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Toss spinach and clementine segments with olive oil and juice from the fruit for a side.

Yield:

Serves 4 (serving size: 1 sandwich)
Total time: 1 Hour, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

Nutritional 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

Ingredients

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)

Preparation

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.

Julianna Grimes,

Cooking Light

November 2011
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