1 10-ounce can Pillsbury Refrigerated Pizza Crust
1 9-ounce package Green Giant Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine, or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 4-inch slices provolone cheese
Heat oven to 375 degrees. Unroll pizza crust dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake for 10 minutes. Cool 15 minutes or until completely cooled.
Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of garlic cloves; mix well. Refrigerate.
Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
To flatten each chicken breast half, place boned side up, between 2 pieces of plastic wrap or waxed paper. Work from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4-inch thick; remove from wrap. Sprinkle chicken with Italian seasoning and minced garlic.
Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender, and juices run clear, turning once.
Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
Heat large cast iron skillet over medium-high heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook 4 to 6 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.
Yield: 8 sandwiches or 4 servings
Source: Denise JoAnne Yennie of Nashville, $1 million winner of 40th Pillsbury Bake-Off.
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