Need a break from turkey while watching the football game on Friday? Try these Italian Pork Melts. They're easy enough to prepare during halftime.

Italian Pork Melts

1 pound boneless pork roast, sliced into stir-fry strips (see note)

2 teaspoons olive oil

1/2 cup reduced-fat mayonnaise

(4 ) 6-inch submarine sandwich rolls, split

2/3 cup prepared pesto sauce

2 whole roasted red peppers, drained and halved

(4 ) 1-ounce slices part-skim mozzarella cheese

Heat oil in large nonstick skillet over medium-high heat; add pork strips to pan and brown nicely, stir-frying, remove from heat. While pork cooks, spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls. Broil briefly just to lightly brown. Divide pork strips onto four roll halves, top with pepper pieces and a slice of cheese. Broil just until cheese is bubbly. Top with remaining half of rolls.

Makes 4 servings.

Note: Twelve ounces of thinly sliced leftover cooked pork roast can be substituted for uncooked pork. If using leftover roast, delete oil in recipe.

Nutritional information per serving: 770 calories; 47 g fat (15 g saturated); 47 protein; 1070 mg sodium; 90 mg cholesterol; 42 g carbohydrates

Recipe from: National Pork Board