One In A Million Grilled Summer Sandwich Recipe

Ingredients

1

                        can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust

Cooking spray

1/3

cup basil pesto

8

slices (1 oz each) Muenster or provolone cheese, each cut in half

12

slices bacon, crisply cooked

2

to 3 medium tomatoes, thinly sliced

Fresh basil leaves, cut into strips, if desired

Preparation

Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.

Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered over medium-low heat 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.

Top crust evenly with pesto and cheese. Return to grill; cover grill and cook 2 to 5 minutes longer or until cheese is melted. Remove from grill; cut into quarters. Top each quarter with bacon, tomato and basil.