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Italian Panini

Italian Panini
Italian Panini
4.3 / 5  (3 votes, 0 reviews )

Loaded with pepperoni, provolone and peppers this Italian Panini recipe makes a perfect lunch!


Prep Time: 15 min (not including thaw time)
Bake Time: 15-20 min
Servings: 4
Skills: Intermediate


Ingredients

  1. 18 Rhodes Yeast Dinner Rolls, thawed to room temperature
    bottled pesto
    8 slices provolone cheese
    spinach leaves
    sliced pepperoni
    roasted bell peppers, cut into thin strips
    8-12 slices deli turkey breast
    olive oil
    dried basil

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 12x18-inch rectangle.

Place on a sprayed 11x17-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 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.

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