Best 4 Baked Club Sandwich Rounds Recipes

BAKED CLUB SANDWICH ROUNDS

Steps:

• Cook, drain and crumble bacon.
• Unroll dough.
• Sprinkle cheese over dough.
• Top with turkey, ham and bacon.
• Starting with long side, roll up dough, press edges to seal.
• Make 3 to 4 slits in top of loaf.
• Place on sprayed cookie sheet.
• Bake 350 degrees F for 23 to 28 minutes or until golden brown.
• Cool at least 5 minutes.
• Cut into 1 inch diagnonal slices.

CLUB CRESCENT ROLL-UP SANDWICHES

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix mayonnaise and garlic powder. Cover and refrigerate 1/4 cup of the mayonnaise mixture, reserving for topping.
• Unroll 1 dough sheet on work surface; reshape into 12x8-inch rectangle. Spread 2 tablespoons of the remaining mayonnaise mixture onto dough sheet, to within 1 inch of one of the short ends, leaving room to seal the seams.
• Place half of the cheese slices evenly on top of dough; layer with 1/2 cup of the spinach leaves, half of the bacon and half of the turkey. Starting on the short, topped edge of rectangle, roll up tightly, and pinch seam together. Repeat for remaining dough, mayonnaise, cheese, spinach leaves, bacon and turkey.
• With serrated knife, carefully cut each roll into 6 slices, about 1 1/4 inches wide, and arrange spiral sides up in baking dish, reshaping into round shapes, if necessary.
• Bake 30 to 35 minutes or until golden brown and dough is baked through. Cool 10 minutes.
• Remove mayonnaise mixture from refrigerator; transfer to small, resealable food-storage plastic bag. Cut small corner off one of the ends of bag, and squeeze onto roll-ups. Garnish with Topping ingredients.

MINI ITALIAN CLUB SANDWICHES

Steps:

• Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
• Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
• Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

BAKED MEATBALL SANDWICH ROUNDS

Steps:

• Preheat oven to 350°.
• Spray a large cookie sheet with nonstick cooking spray.
• Unroll the french loaf.
• Spread pizza sauce on top.
• Cover with meatball slices.
• Cover with Mozzarella cheese.
• Add some parmesan cheese (optional).
• Starting with the long side, roll up the dough and press the edges together to seal.
• Make several slits in the top.
• Put on cookie sheet.
• Bake for 15 minutes, then brush the top with butter or olive oil.
• Cook for another 5- 7 minutes, or until the top of the crust has browned.
• Let cool for 5 minutes, then cut and serve.