Devon Woman's Recipe Could Be Worth $1Million

Pillsbury is shelling out dough to one lucky contestant for the 45th Pillsbury Bake-Off, and Devon local Jennifer Neely is hoping to bake her way to the prize of $1 million. Neely's recipe is for "Yummy Hummus Slaw Sandwiches," which will go head-to-head with "Thai Chicken Subs," a recipe from Nadine Clark of Quakertown.

The tasty battle-royale will take place via Internet vote on the Bake-Off's site. Users can vote for their favorite in a pair of recipes.  If Neely receives enough votes from the contest, she will be one of 100 finalists to attend the final competition in Orlando, Fla. 

Try out Neely's recipe for yourself to see if she deserves to move on:

Jennifer’s Yummy Hummus Slaw Sandwiches

Prep Time: 25 minutes

Start to Finish:  25 minutes

Makes: 4 sandwiches

Ingredients:

1 bag (10 oz) broccoli slaw mix

1/3 cup mayonnaise or salad dressing

3 tablespoons sour cream

1 teaspoon sugar

1 teaspoon McCormick® Sea Salt

1/2 teaspoon McCormick® Ground Mustard

1 teaspoon white vinegar

1 can Pillsbury® refrigerated thin pizza crust

3 tablespoon Crisco® Pure Olive Oil

1 1/4 teaspoons McCormick® Garlic Powder

1 teaspoon McCormick® Oregano Leaves

1 can (15 oz) Progresso® chick peas (garbanzo beans), rinsed, drained

1/4 cup Jif® Natural Creamy Peanut Butter Spread

3 tablespoons lemon juice

1 tablespoon water

1 teaspoon McCormick® Ground Cumin

1/4 teaspoon McCormick® Ground Turmeric

1 teaspoon McCormick® Ground Black Pepper

2 medium tomatoes, each cut into 4 slices

Directions:
In medium bowl, combine broccoli slaw, mayonnaise, sour cream, sugar, 1/4 teaspoon of the sea salt, ground mustard and vinegar. Mix thoroughly; cover and refrigerate.

Heat oven to 400℉. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza dough onto cookie sheet. Brush dough with 1 tablespoon of the olive oil. Sprinkle dough evenly with 1/2 teaspoon of the garlic powder; sprinkle with oregano. With pizza cutter or knife, cut dough in half lengthwise, then cut each half into fourths.

Bake 8 to 10 minutes or until golden brown. Remove crust from cookie sheet to cooling rack.

Meanwhile, to make hummus, in food processor or blender, add garbanzo beans, peanut butter spread, remaining 2 tablespoons olive oil, lemon juice, water, cumin, 3/4 teaspoon garlic powder, turmeric and 3/4 teaspoon sea salt. Process until well blended.

To make sandwiches, on plain side of 4 bread squares, layer generous 1/3 cup of hummus and about 2/3 cup broccoli slaw; sprinkle with pepper. Place remaining bread squares, herb side up, on top of broccoli slaw. To serve, cut each sandwich in half. Place each sandwich on individual plate; garnish with 2 tomato slices.

Let us know what you think in the comments section.