Sheet-Pan Sandwich
Make these Sheet-Pan Sandwiches for easy and delicious weekday school lunches. With flaky crescent dough, oven-roasted turkey, and roasted red bell peppers, these sandwiches are a flavorful, satisfying main dish in any lunchbox.
12 Serving(s)
Ingredients
Sheet-Pan Sandwich
- 2 (8 oz.) pkgs. refrigerated crescent dough sheets
- 1/2 lb. thinly sliced Land O’Frost oven-roasted turkey
- 1/4 lb. sharp cheddar cheese, sliced
- 1 Roma tomato, thinly sliced
- 1/4 lb. smoked Gouda cheese, sliced
- 1 1/2 cups fresh baby spinach
- 1/4 cup roasted red bell peppers, drained
- 3 eggs
- 3 tbsp. Parmesan cheese
- 1 tbsp. pesto
Yogurt Ranch Dip
- 1 pkg. Schnucks Ranch mix
- 1 cup nonfat plain Greek yogurt
Instructions
- Preheat oven to 350 degrees. Lightly coat a 9x13-inch rimmed sheet pan with cooking spray.
- Unroll 1 dough sheet and press into bottom of prepared pan. Top with turkey slices, then with even layers of cheddar, tomato, Gouda, spinach and bell pepper. Unroll remaining dough sheet over bell pepper layer and press along edges to seal.
- In a medium bowl, whisk together eggs, Parmesan and pesto; pour over dough. Cover pan with foil.
- Bake 30 minutes. Remove foil and continue baking until golden brown, 15–20 minutes more. Remove from oven and let rest 10 minutes before cutting into 12 squares. Let cool and add to lunch box.
Land O'Frost
Oven-Roasted Turkey Breast is convenient, loaded with lean protein and makes every sandwich delicious down to the last bite.
Nutrition Facts
198 Calories Per ServingFat: 12gSaturated Fat: 5gCholesterol: 66mgSodium: 425mgCarbohydrates: 12gFiber: 1gSugars: 3gProtein: 10gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe