Boboli Ala Applebees Recipes

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BOBOLI ALA APPLEBEE'S

When the Applebee's here first opened years ago, they had this on their menu. I would order this on almost every visit. When they took it off their menu, I developed my own recipe for it, and I think it's even better. It's a very quick and easy to prepare appetizer or supper sandwich.

Provided by Vina7737

Categories     Lunch/Snacks

Time 15m

Yield 1 boboli

Number Of Ingredients 7



Boboli Ala Applebee's image

Steps:

  • Mix well Miracle Whip, mustard, and horseradish.
  • Spread this mixture evenly on Boboli crust.
  • Layer ham smoothly on top.
  • Top with tomato slices, leaving space between slices.
  • Sprinkle cheddar evenly on top.
  • Place on cookie sheet and put into preheated 375 degree oven just until cheese is melted and the sandwich is warm throughout, about 10 minutes.
  • Slice into wedges to serve.
  • Serve warm.
  • (NOTE)-- This can also be made on the larger Boboli crust or on homemade boboli-type crust.
  • There are a couple of wonderful sounding recipes for it here at'Zaar.
  • Just increase the ingredients proportionately.

Nutrition Facts : Calories 659, Fat 47.7, SaturatedFat 27.2, Cholesterol 182.5, Sodium 2333.3, Carbohydrate 9.3, Fiber 2.7, Sugar 2.6, Protein 47.9

1 small Boboli pizza crust, approx 8 inch (one small will make 4 appetizer servings or one entree serving)
2 tablespoons Miracle Whip
1 tablespoon Dijon mustard
1 tablespoon ground horseradish
4 slices good quality deli ham
1 -2 roma tomato, depending on size,sliced 1/4 inch thick
1 cup shredded sharp cheddar cheese

TRICOLOR BOBOLI PIZZAS

Categories     Olive     Onion     Pepper     Appetizer     Bake     Goat Cheese     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8



Tricolor Boboli Pizzas image

Steps:

  • Heat olive oil in heavy large skillet over medium heat. Add sliced red onions and sliced red bell peppers and sauté until beginning to brown, stirring frequently, about 10 minutes. (Can be prepared 4 hours ahead. Let onion mixture stand at room temperature.)
  • Preheat oven to 450°F. Place Boboli on pizza pans or cookie sheets. Spread each Boboli with half of olive paste. Top each with half of onion mixture. Sprinkle with crumbled goat cheese. Bake until cheese softens, about 10 minutes. Remove from oven. Sprinkle with chopped fresh oregano and toasted pine nuts. Cut pizzas into wedges and serve.
  • *An olive spread available at Italian markets and specialty foods stores. If unavailable, use pureed, pitted, brine-cured black olives.

1/4 cup olive oil
2 large red onions, sliced
2 large red bell peppers, thinly sliced
2 1-pound Boboli (baked cheese pizza crusts)
3/4 cup olive paste (olivada)*
1/2 pound soft mild goat cheese (such as Montrachet), crumbled
1/2 cup chopped fresh oregano
1/2 cup toasted pine nuts (about 3 ounces)

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