Bacon, Caesar and Mozzarella Panini |
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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 4 |
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A Pillsbury Bake-Off recipe. One with a twist on the bread. Ingredients:
1 (13 7/8 ounce) can refrigerated pizza crusts |
4 teaspoons basil pesto |
1/4 cup caesar salad dressing (creamy or vinaigrette style) |
8 slices regular mozzarella cheese |
1/4 teaspoon fresh ground pepper |
12 slices bacon, cooked |
fresh basil leaf |
1/4 cup butter |
Directions:
1. Heat oven to 375°F Spray large cookie sheet with no-ntick cooking spray. Unroll pizza crust dough on cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle.
2. Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares.
3. On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon Caesar dressing. Place 2 cheese slices on each crust slice with Caesar dressing. Top cheese with pepper, 3 bacon slices, 2 tomato slices and 2 basil leaves. Top with remaining crust slices, pesto sides down.
4. Heat 12-inch skillet or cast-iron skillet over medium heat until hot. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp and fillings are heated. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 tablespoons butter and sandwiches.
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