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Sandwich-in-the-Round with Chipotle Spread



2 (11-ounce) packages refrigerated French bread dough

1 large Land O Lakes® Egg (white only), beaten


1/4 cup sour cream

1/4 cup mayonnaise

2 tablespoons chopped fresh cilantro

2 to 3 teaspoons finely chopped canned chipotle chile peppers in adobo sauce,   seeds removed

1/4 teaspoon ground cumin


2 tablespoons Land O Lakes® Butter

2 medium (2 cups) green and/or red bell peppers, cut into 1/4-inch strips

1 small (1 cup) yellow summer squash, cut into 1/4-inch slices

1 small (1 cup) onion, cut into 1/4-inch rings

12 (3/4-ounce) slices Land O Lakes® Hot Pepper

 *Substitute 2 tablespoons canned chopped green chiles for a more mild flavor.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 12-inch pizza pan.

  2. STEP 2

    Place dough on prepared pan, seam-side down. Pinch ends of dough together to form 1(10-inch) ring. Cut 12 diagonal slashes (1/2-inch deep) on top of dough using serrated knife. Brush with egg white.

  3. STEP 3

    Bake 26-30 minutes or until deep golden brown. Remove to cooling rack. Cool completely.

  4. STEP 4

    Combine all spread ingredients in bowl; mix well. Cover; refrigerate.

  5. STEP 5

    Melt butter in 10-inch skillet until sizzling; add peppers, squash and onion. Cook over medium-high heat, stirring occasionally, 7-10 minutes or until vegetables are crisply tender.

  6. STEP 6

    Cut bread horizontally in half with serrated knife. Spread cut sides of bread with sour cream mixture. Arrange cheese over bottom half of bread; top with vegetables. Cover with top half of bread. Cut into wedges to serve.

Tip #1

Chipotles are dried, smoked jalapeño peppers. They often are canned in a spicy tomato sauce called adobo. Look for them in the Hispanic foods section of the supermarket.

Nutrition (1 sandwich)

410 Calories
22 Fat (g)
40 Cholesterol (mg)
800 Sodium (mg)
39 Carbohydrates (g)
2 Dietary Fiber
16 Protein (g)
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