Ham and Pineapple Pizza Subs

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 5.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 13.3g
  • Carbohydrate: 58.5g
  • Fiber: 1.9g
  • Cholesterol: 17mg
  • Iron: 2.8mg
  • Sodium: 803mg
  • Calcium: 116mg

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. 1. Preheat oven to 350°.
  2. 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. 3. Preheat broiler to high.
  4. 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.
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