Peppered Bacon Wrapped Turkey Pub Sandwiches Recipe 455
PEPPERED BACON WRAPPED TURKEY PUB SANDWICHES RECIPE - (4.5/5)
Provided by á-46991
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line large cookie sheet and 15x10x1-inch pan with Reynolds® Parchment Paper. Separate dough into 8 biscuits.Place green onions in pie plate or dish. Brush top of each biscuit with water; press tops into green onions. Place 2 inches apart on large cookie sheet, onion sides up. Bake 14 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack. Increase oven temperature to 400°F. Meanwhile, in small bowl, mix mayonnaise, garlic powder and 1/4 teaspoon pepper until well blended; refrigerate. Cut each turkey tenderloin in half crosswise to make 8 tenderloin steaks. Wrap 2 slices of bacon in crisscross pattern around each steak. Place 2 inches apart on 15x10x1-inch pan. Bake 28 to 30 minutes or until juice of turkey is clear when center of thickest part is cut (165°F) and bacon is cooked. Set oven control to broil. Split biscuits. Place biscuit halves, split sides up, back on large cookie sheet. Sprinkle split side of each of the 8 biscuit tops with 1/4 cup cheese. Broil with tops 4 inches from heat 1 to 2 minutes or until biscuits are toasted and cheese is melted. Spread garlic-pepper mayonnaise on split side of each of the biscuit bottoms; top with turkey steak and biscuit top.
BACON-WRAPPED TURKEY
Steps:
- Add 2 cups water to pan. Roast, uncovered, until bacon is lightly browned, 25-30 minutes. Reduce oven setting to 350°. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer. Cover loosely with foil if bacon browns too quickly., Remove from oven. Cover and let stand for 15 minutes before carving.
Nutrition Facts : Calories 496 calories, Fat 27g fat (9g saturated fat), Cholesterol 208mg cholesterol, Sodium 536mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 60g protein.
APRICOT TURKEY SANDWICHES
Apricot jam and Dijon mustard come together for a wonderful spread on this sandwich with Swiss cheese, turkey bacon and peppered turkey slices. Charlotte Gehle - Brownstown, MI
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Spread two toast slices with jam. Layer with turkey, bacon, tomato, onion, lettuce and cheese. Spread remaining toast with mustard; place on top.
Nutrition Facts : Calories 338 calories, Fat 10g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 1109mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 23g protein.
PEPPERED TURKEY BACON-OVEN MADE
I'm a pepper freak! I like to make this and put the leftovers in the fridge to have to put on sandwiches or wraps for lunch. Very easy
Provided by mydesigirl
Categories Lunch/Snacks
Time 17m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400.
- Line a cookie sheet with parchment paper and give it a spray of cooking spray(PAM).
- Lay the bacon out on the sheet making sure not to overlap. (you may need to make 2 batches).
- Sprinkle with black pepper.
- Put into oven for 12 minutes and then start watching until it gets as crisp as you like.
- I leave it in for around 15 minutes.
- Take out of the oven and put the bacon on a plate covered with paper towels to drain.
- Enjoy!
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- Preheat oven to 350°F (180°C). Arrange half the bacon strips side by side on parchment-lined baking sheet. With remaining strips, weave bacon over and under the arranged strips to create a lattice pattern. Place in freezer 15 to 20 min. until firm.
- Meanwhile, stir together mustard, honey, thyme, rosemary, tarragon and salt. Pat turkey dry, inside and out, with paper towel. Rub mustard mixture all over outside of turkey and inside cavity. Tie legs together with kitchen twine and tuck in wing tips. Place turkey, breast-side up, on rack in roasting pan. Drape chilled bacon lattice over turkey to cover breasts and legs. Cover bird loosely with foil.
- Roast in preheated oven 2 1/2 hr. Remove foil; continue to cook approx. 30 to 60 min. until instant-read thermometer registers 180°F (82°C) when inserted into thickest part of inner thigh. Cover turkey with foil, if bacon begins to darken too quickly. Transfer turkey to serving platter. Remove kitchen twine, tent loosely with foil and let rest 30 min. before carving.
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- Heat oven to 350°F. Line large cookie sheet and 15x10x1-inch pan with Reynolds® Parchment Paper. Separate dough into 8 biscuits. Place green onions in pie plate or dish. Brush top of each biscuit with water; press tops into green onions. Place 2 inches apart on large cookie sheet, onion sides up. Bake 14 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack. Increase oven temperature to 400°F.
- Meanwhile, in small bowl, mix mayonnaise, garlic powder and 1/4 teaspoon pepper until well blended; refrigerate.
- Cut each turkey tenderloin in half crosswise to make 8 tenderloin steaks. Wrap 2 slices of bacon in crisscross pattern around each steak. Place 2 inches apart on 15x10x1-inch pan. Bake 28 to 30 minutes or until juice of turkey is clear when center of thickest part is cut (165°F) and bacon is cooked.
- Set oven control to broil. Split biscuits. Place biscuit halves, split sides up, back on large cookie sheet. Sprinkle split side of each of the 8 biscuit tops with 1/4 cup cheese. Broil with tops 4 inches from heat 1 to 2 minutes or until biscuits are toasted and cheese is melted. Spread garlic-pepper mayonnaise on split side of each of the biscuit bottoms; top with turkey steak and biscuit top.
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