Sandwiches & Pizzas

• Slow Cooker Root Beer Barbecue Beef Sandwiches
• Smoked Turkey and Creamy Artichoke Sandwiches
• Lemon-Pepper Fish Fillet Sandwiches
• Portabella Mushroom Burgers
• Healthified Grilled Sausage and Pepper Pizza
• Caprese Pizza with Crispy Pancetta
• Tuscan Broccoli Pizza

Slow Cooker Root Beer Barbecue Beef Sandwiches

Prep Time: 30 Minutes • Start to Finish: 10 Hours 30 Minutes • Makes 16 sandwiches

• 1 boneless beef rump roast (4 lb)
• 2 cups barbecue sauce
• 1 cup root beer
•  Dash salt and pepper, if desired
• 16 sandwich buns, split

1 In 3½- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1½ cups of the barbecue sauce and the root beer; pour over beef.

2 Cover; cook on Low heat setting 10 to 12 hours.

3 About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.

4 Stir remaining ½ cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about ½ cup beef mixture into each bun.

1 Sandwich: Calories 290 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 60mg; Sodium 600mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 11g); Protein 26g     Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Vegetable, 3 Very Lean Meat, ½ Fat    Carbohydrate Choices: 2

Tip Serve these hearty sandwiches with coleslaw from the deli and watermelon slices.

Smoked Turkey and Creamy Artichoke Sandwiches

Prep Time: 10 Minutes • Start to Finish: 10 Minutes • Makes 4 sandwiches

• 8 slices marble rye bread
• ½ cup refrigerated artichoke dip
• ½ lb thinly sliced smoked turkey (from deli)
• 4 thin slices onion
• 8 thin slices tomato
• 4 leaves lettuce

On each of 4 slices bread, spread 2 tablespoons artichoke dip. Layer each with turkey, onion, tomato, lettuce and remaining bread.

1 Sandwich: Calories 260 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 35mg; Sodium 1230mg; Total Carbohydrate 30g (Dietary Fiber 3g, Sugars 6g); Protein 16g     Exchanges: 2 Starch, ½ Vegetable, 1½ Lean Meat, ½ Fat    Carbohydrate Choices: 2

Tip Feel free to toast the bread first before assembling the sandwiches. Substitute your favorite whole-grain or white bread for the rye.

Lemon-Pepper Fish Fillet Sandwiches

Prep Time: 15 Minutes • Start to Finish: 15 Minutes • Makes 4 sandwiches

• 2 tablespoons yellow cornmeal
• 2 tablespoons all-purpose flour
• ½ teaspoon seasoned salt
• ½ teaspoon lemon-pepper seasoning
• 1 tablespoon canola oil
• 2 walleye fillets (about 6 oz each), each cut crosswise in half
• ¼ cup tartar sauce
• 4 whole wheat or rye sandwich buns, toasted
• 1 cup shredded lettuce

1 In shallow bowl, mix cornmeal, flour, seasoned salt and lemon-pepper seasoning.

2 In 12-inch nonstick skillet, heat oil over medium-high heat. Coat fish fillets with flour mixture. Cook in oil 4 to 6 minutes, turning once, until fish flakes easily with fork.

3 Spread tartar sauce on cut sides of toasted buns. Layer lettuce and fish fillets in buns.

1 Sandwich: Calories 290 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 50mg; Sodium 680mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 5g); Protein 22g     Exchanges: 1½ Starch, 1 Very Lean Meat, 1 Lean Meat, 1½ Fat    Carbohydrate Choices: 1½

Portabella Mushroom Burgers

Prep Time: 30 Minutes • Start to Finish: 45 Minutes • Makes 4 burgers

• 4 portabella mushroom caps (about 12 oz)
• ¼ cup balsamic vinegar
• 2 tablespoons olive or vegetable oil
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano leaves
• 1 tablespoon finely chopped garlic
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 slices provolone cheese
• 4 whole-wheat burger buns, split
• 4 leaves green leaf lettuce

1 Heat gas or charcoal grill. In resealable food-storage plastic bag, place mushroom caps. In small bowl, mix vinegar, oil, basil, oregano, garlic, salt and pepper with whisk. Pour over mushrooms; seal bag. Let stand 15 minutes, turning twice.

2 Remove mushrooms from marinade; reserve marinade. Place mushrooms on grill over medium heat. Cook uncovered, brushing with marinade frequently, 5 to 8 minutes. Turn mushrooms over; cook 3 to 6 minutes longer.

3 Place 1 cheese slice on each mushroom. Place buns, cut sides down, on grill. Cook 2 minutes or until mushrooms are tender, cheese is melted and buns are toasted. On bun bottoms, place lettuce and mushrooms; cover with bun tops.

1 Burger: Calories 270 (Calories from Fat: 150); Total Fat 14g (Saturated Fat 4g, Trans Fat: 0g); Cholesterol: 20mg; Sodium 630mg; Total Carbohydrate 28g (Dietary Fiber 2g); Protein 10g     Exchanges: ½ Starch, 3 Vegetable, 2½ Fat    Carbohydrate Choices: 2

Healthified Grilled Sausage and Pepper Pizza

Prep Time: 30 Minutes • Start to Finish: 30 Minutes • Makes 8 servings

• 1 large red or green bell pepper, cut in half lengthwise, seeds and membranes removed
• 1 can (13.8 oz) refrigerated classic pizza crust
• 1 teaspoon olive oil
• ½ cup pizza sauce
• 1½ cups reduced-fat shredded Italian cheese blend (6 oz)
• 8 oz lean Italian turkey sausage, casings removed, cooked, drained
• ½ teaspoon dried oregano leaves

1 Heat gas or charcoal grill. Cut 18 x 12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray; set aside.

2 Place pepper halves on grill over medium heat. Cover grill; cook 3 to 5 minutes, turning occasionally, until crisp-tender. Remove from grill; cool. Cut into thin slices.

3 Unroll dough on sprayed foil. Starting at center, press out dough to form 13 x 9-inch rectangle. Brush top of dough with olive oil.

4 Invert foil, placing dough oil side down directly on grill rack; peel off foil and return to cookie sheet, sprayed side up. Cook uncovered 2 to 4 minutes or until bottom of dough is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 minute to 1 minute 30 seconds longer or until bottom is set but not brown. Carefully remove crust from grill; place browned side up on foil on cookie sheet.

5 Top crust with pizza sauce, 1 cup of the cheese, the grilled pepper slices and sausage. Sprinkle with remaining ½ cup cheese and the oregano.

6 Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes or until bottom crust is golden brown and cheese is melted.

1 Serving: Calories 250 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 25mg; Sodium 870mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 14g     Exchanges: 2 Starch, 1 Lean Meat, ½ Fat    Carbohydrate Choices: 2

Caprese Pizza with Crispy Pancetta

Prep Time: 20 Minutes • Start to Finish: 50 Minutes • Makes 8 servings

• 1 tablespoon yellow cornmeal
• 1½ cups Original Bisquick™ mix
• 1½ teaspoons dried Italian seasoning
• ⅓ cup hot water
• 1 tablespoon olive oil
• ⅓ cup refrigerated basil pesto
• 3 medium tomatoes, cut into ¼-inch slices
• 8 oz fresh mozzarella cheese, cut into ¼-inch slices, or 1½ cups shredded mozzarella cheese (6 oz)
• 2 oz diced or sliced pancetta or sliced bacon, crisply cooked, crumbled
• ¼ cup fresh basil leaves, torn
• 3 tablespoons balsamic vinegar

1 Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray; sprinkle with cornmeal.

2 In medium bowl, stir Bisquick mix, Italian seasoning, hot water and oil until soft dough forms. Place on surface lightly sprinkled with additional Bisquick mix; knead until smooth. Press dough in pizza pan. Bake 10 minutes.

3 Spread pesto over warm crust. Arrange tomatoes and mozzarella in circle on top of pesto, overlapping tomato and cheese slices. Bake 15 to 20 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with pancetta and basil. Drizzle with balsamic vinegar.

1 Serving: Calories 300 (Calories from Fat 0); Total Fat 19g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 0mg; Sodium 700mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 13g     Exchanges: 1½ Starch, 1 Medium-Fat Meat, 2½ Fat    Carbohydrate Choices: 1½

Tips Sprinkling the pizza pan with cornmeal after spraying adds to the crispness of the crust.

Pancetta is a cured pork much like bacon with its layers of pink meat and white fat, but it is dried and not smoked. Outside Italy, it often comes in a sausage-like roll and is purchased thinly sliced. It may also be made as a slab, which is usually chopped or diced. If you can't find pancetta, bacon makes a good substitute.

Tuscan Broccoli Pizza

Prep Time: 30 Minutes • Start to Finish: 30 Minutes • Makes 8 servings

• 1 bag (11.8 oz) frozen Tuscan seasoned broccoli
• 1 can (13.8 oz) Pillsbury™ refrigerated Artisan Pizza Crust with Whole Grain
• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• 1 cup sliced fresh mushrooms (3 oz)
• ½ cup sliced sun-dried tomatoes in oil
• 1½ cups shredded Italian cheese blend (6 oz)
• ½ teaspoon crushed red pepper flakes, if desired

1 Heat oven to 400°F. Grease large dark cookie sheet with shortening or cooking spray.

2 Cook broccoli as directed on bag; cool 10 minutes.

3 Meanwhile, unroll dough on cookie sheet; press into 15 x 12-inch rectangle. Bake about 8 minutes or until light golden brown.

4 In small bowl, mix oil and garlic. Brush on pizza crust. Top with mushrooms, broccoli, tomatoes, cheese and red pepper flakes.

5 Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted. Cut into squares.

1 Serving: Calories 280 (Calories from Fat 120); Total Fat 14g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 600mg; Total Carbohydrate 28g (Dietary Fiber 3g); Protein 11g     Exchanges: 1½ Starch, 1 Vegetable, ½ Medium-Fat Meat, 2 Fat    Carbohydrate Choices: 2