B.L.T Focaccia Squares
Source: Land O' Lakes
A flavorful trio--bacon, lettuce and tomatoes---tops cheesy, home-baked bread.
1 (1-pound) loaf frozen white bread dough, thawed
2 tablespoons mayonnaise
2 teaspoons Dijon-style mustard
1/4 teaspoon freshly ground black pepper
4 to 5 (1 1/2 cups) Roma tomatoes, chopped
1/2 pound (about 8 slices) crisply cooked bacon, crumbled
6 ounces (1 1/2 cups) LAND O LAKES® Monterey Jack Cheese, shredded
1/3 cup sliced green onions
1 cup thinly sliced romaine lettuce leaves
Heat oven to 400ºF. Stretch or roll bread dough into greased 15x10x1-inch
jelly-roll pan. (If dough is difficult to stretch, cover with plastic food wrap
and let rest 10 minutes, then continue stretching to fit into pan.)
Combine mayonnaise, mustard and pepper in small bowl. Spread evenly over dough.
Combine tomatoes, bacon, 3/4 cup cheese and green onions in medium bowl; toss
lightly. Sprinkle over dough.
Bake for 20 to 25 minutes or until edges of crust are golden brown. Sprinkle
with remaining cheese; continue baking just until cheese is melted (2 to 3
minutes). Immediately sprinkle with lettuce. Cut into squares. Serve warm.
Yield: 32 appetizers