Serves: 4
Total Calories: 521
Heat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray. Unroll dough onto sprayed cookie sheet to form 12 x 10-inch rectangle. Starting with short end, fold dough in half press lightly.
In small bowl, combine oil and minced garlic mix well. Spread over dough. Sprinkle with salt and rosemary. Bake at 350°F. for 20 to 25 minutes or until edges are golden brown.
Meanwhile, in medium bowl, combine all salad ingredients mix well. Refrigerate 15 minutes.
To serve, cut warm focaccia into 4 pieces. Split each piece to form 2 layers. Spoon and spread salad on bottom halves of focaccia pieces cover with top halves to form sandwiches.
Nutrition Per Serving: Calories 570 Protein 25g Carbohydrate 36g Fat 36g Sodium 1600mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Salad Focaccia Sandwiches recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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