Open-faced Turkey Joes by Amy Young

1 1/2 lbs. ground turkey
8 oz. fresh mushrooms, quartered
1/2 green bell pepper, finely chopped
16 oz. spaghetti sauce
1 garlic clove, minced
2 TBSP. tomato paste
1 tsp. dried onion flakes
1/4 tsp. pepper
whole-wheat rolls
2 TBSP. grated parmesean cheese
1/4 c. shredded mozzarella cheese

Cook turkey in pan over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Drain. Add mushrooms and bell pepper, cook over medium heat, stirring frequently, 5 min. Stir in next 5 ingredients, bring to a boil. Reduce heat to low and simmer, stirring occassionally, 20 minutes

Preheat oven to 400 degrees. Cut rolls in half. Place rolls cut side up on an aluminum foil-lined baking sheet. Bake 5-6 minutes until toasted.

Spoon turkey mixture onto toasted bread, and sprinkle with cheeses. Bake at 400 degrees for 5-7 minutes or until cheese is melted.