Mini Focaccia Sandwich Bites Recipes
MINI TURKEY FOCACCIA SANDWICHES
Looking for little bites with big flavor? Whip up these apps for your next casual get together.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. Unroll pizza crust; press into 12x8-inch rectangle on cookie sheet. With end of handle of wooden spoon, press indentations in top of dough, about 1 inch apart. Brush dough with oil; sprinkle with garlic powder, Italian seasoning and Parmesan cheese.
- Bake 10 to 13 minutes or until golden brown. Cool 30 minutes.
- Cut focaccia in half lengthwise to make 2 (12x4-inch) pieces. Spread bottom of each focaccia piece with 1/4 cup dip. Top 1 piece with single layer of tomatoes and the spinach. Layer turkey evenly over spinach. Place remaining focaccia piece, dip side down, over turkey; press lightly.
- With long serrated knife, cut into 6 rows crosswise by 2 rows lengthwise to make 12 square sandwiches. Secure each sandwich through all layers with toothpick.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini Sandwich, Sodium 510 mg, Sugar 3 g, TransFat 0 g
MINI ROSEMARY-GARLIC FOCACCIAS
Olive oil and rosemary are the classic ingredients you'll find in easy-to-make Bisquick® mix focaccia.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. In medium bowl, mix Bisquick mix and milk until soft dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle.
- Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll 1/4 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place dough rounds about 2 inches apart. Brush with oil. Sprinkle with rosemary and garlic powder.
- Bake 8 to 10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Biscuit, Sodium 140 mg, Sugar 0 g, TransFat 0 g
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- Combine flour, salt, and sugar, in a medium sized bowl and mix with your hand to evenly distribute. Make a well in the center and add warm water. Sprinkle yeast on top and let bloom for 30-60 seconds. Add oil, then use a fork or small spatula to stir the liquid in the center, slowly incorporating flour from the sides of the bowl until a sticky dough forms.CORRECTION: In the video you'll see me add yeast and then water. It should be the other way around. Oops!
- Switch to a bowl scraper or spatula and begin folding the dough over itself, rotating the bowl as you go until the dough is cohesive and no lumps or dry spots remain. The dough is very, very sticky at this point so do the best you can — just keep folding for about 30-60 seconds until the dough is somewhat in the shape of a ball.
- Then, with a damp hand, scoop the dough up, slap it down in the bowl and fold it over itself away from you. Repeat the folding process 10-12 times until the dough feels like it has tightened up slightly. Wet your hand as needed so the dough doesn't stick to you.Cover and let rest for 15 minutes. NOTE: This is a modified version of the "slap and fold" technique. When you scoop the dough up your fingertips should be cuved under, pointing toward your body. When you pick the dough up, rotate your wrist so your thumb is up — almost like you're holding a cup. Then "slap" the dough on the near side of the bowl and fold it away from you. The idea is to rotate the dough 90 degrees between each fold so you're folding in both directions. This builds structure in the dough and you will feel it tightening up as you work.
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