Serves: 4
Total Calories: 650
Spray board or counter with non-stick cooking spray. Combine rolls to form a ball and roll into a 12 x 18-inch rectangle. Place on a sprayed 11 x 17-inch baking sheet. Cover with plastic wrap and let rise 30 minutes. Remove wrap and press dough down with fingers to make a dimpled surface. Bake at 350°F for 15-20 minutes or until lightly browned. Remove from oven and place on cooling rack. While still warm, cut into 8 equal pieces to make 4 panini sandwiches. Spread 2 pieces, lightly, with pesto. Top one with one slice cheese, spinach leaves, sliced pepperoni, roasted bell pepper strips, 2-3 slices turkey and another slice of cheese. Place remaining bread, pesto side down, on top. Repeat with remaining bread pieces. Brush both sides of sandwich with olive oil and sprinkle with dried basil. Heat skillet over medium low heat until hot. Place sandwich in skillet. Place smaller skillet on top of sandwich and press down to flatten slightly. Cook 1-2 minutes on each side. Repeat with remaining sandwiches.
This Rhodes Italian Panini recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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