FOCACCIA
1 (10-oz.) can Pillsbury Refrigerated All Ready Pizza Crust
2 to 3 tablespoons olive oil
2 garlic cloves, minced
1/2 to 1 1/2 teaspoons coarse salt
1 1/2 teaspoons dried rosemary leaves
SALAD
1 (12.5-oz.) can chunk chicken in water, drained, or 1 1/3 cups
chopped cooked chicken
1/2 cup chopped celery
1/2 cup mayonnaise
2 green onions, chopped
1 teaspoon dried tarragon leaves
1/2 teaspoon prepared mustard
Dash garlic powder
Dash onion powder
Directions
Heat oven to 350 F. Unroll dough onto ungreased cookie sheet to form
12x10-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 each focaccia piece;
cover with top halves to form sandwiches. 4 sandwiches
if you have any questions or comments!