Ham and Pineapple Pizza Subs

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Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time:
20 Mins
Total Time:
1 Hour 20 Mins
Yield:
Serves 4 (serving size: 1 sandwich)
Julianna Grimes
November 2011
RECIPE BY Cooking Light

Toss spinach and clementine segments with olive oil and juice from the fruit for a side.

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)

Nutritional Information

  • Calories 305
  • Fat 5.9g
  • Satfat 2.7g
  • Monofat 0.6g
  • Polyfat 0.1g
  • Protein 13.3g
  • Carbohydrate 58.5g
  • Fiber 1.9g
  • Cholesterol 17mg
  • Iron 2.8mg
  • Sodium 803mg
  • Calcium 116mg

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

Preheat broiler to high.

Step 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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