Ready-To-Assemble Meals

Speed up supper with these time-saving recipes using purchased bread products as a great base for no-fuss suppers.

A focaccia loaf, tortillas, and pizza dough team up effortlessly with deli-sliced meats, cheeses, prepared dressings, and sauces to create filling main courses. Serve them for a family meal or casual get-together. VICKI A. POELLNITZ

BISTRO GRILLED CHICKEN PIZZA

MAKES 6 SERVINGS

PREP: 15 MIN., GRILL: 10 MIN.

Use long-handled grilling tongs and a spatula to turn the dough with ease.

1 (13.8-ounce) can refrigerated pizza crust dough

1 teaspoon olive oil

¾ cup pizza sauce

4 plum tomatoes, sliced

2 cups chopped cooked chicken

1 (4-ounce) package tomato-and-basil feta cheese

1 cup (4 ounces) shredded mozzarella cheese

2 tablespoons chopped fresh basil

UNROLL dough, and place on a lightly greased 18- x 12-inch sheet of heavyduty aluminum foil. Starting at center, press out dough with hands to form a 13- x 9-inch rectangle. Brush dough evenly with olive oil.

INVERT dough onto grill cooking grate; peel off foil. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes or until bottom of dough is golden brown. Turn dough over, and grill, covered with grill lid, 1 to 2 minutes or until bottom is set. Carefully remove crust from grill to an aluminum foil-lined baking sheet.

MICROWAVE pizza sauce in a small glass bowl at HIGH 30 seconds or until warm, stirring once. Spread sauce evenly over crust; top with tomatoes and chicken. Sprinkle evenly with cheeses and basil. Return pizza to cooking grate (pizza should slide easily). Grill, covered with grill lid, 3 to 5 more minutes or until crust is done and cheese is melted. JOHN PACANOVSKY

MORRISVILLE, NORTH CAROLINA

PESTO FOCACCIA SANDWICH

MAKES 6 SERVINGS

PREP: 10 MIN., BAKE: 10 MIN.

Serve with fresh fruit and oven-baked fries.

1 large deli-loaf focaccia or clabatta bread

1 (3.5-ounce) jar prepared pesto sauce

½ pound thinly sliced Black Forest ham

½ pound thinly sliced roasted turkey breast

6 provolone cheese slices

½ small red onion, thinly sliced

CUT bread in half horizontally using a serrated knife. Spread pesto evenly over cut sides. Layer ham and next 3 ingredients evenly over bottom half. Top with remaining bread half. Wrap in aluminum foil.

BAKE at 450° for 10 minutes. Cut into 6 wedges. CLAUDETTE CLEMENTS

GRANITE BAY, CALIFORNIA

REUBEN QUESADILLAS

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 6 MIN. PER BATCH

4 (10-inch) flour tortillas

½ cup Thousand Island dressing

1 pound thinly sliced corned beef

2 cups shredded sauerkraut, well drained

8 Swiss cheese slices

Vegetable cooking spray

SPREAD 2 tablespoons dressing on one side of each tortilla. Layer one-fourth corned beef, ½ cup sauerkraut, and 2 cheese slices evenly onto half of each tortilla. Fold tortillas in half over filling, pressing gently to seal.

HEAT a large nonstick skillet coated with cooking spray over medium heat. Add quesadillas, in batches, and cook 2 to 3 minutes on each side or until golden brown and cheese is melted. Cut quesadillas into wedges, and serve immediately.

Copyright Southern Progress Corporation May 2005
Provided by ProQuest Information and Learning Company. All rights Reserved