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Bacon, Caesar and Mozzarella Panini

By: Pillsbury Bake-Off® Contest  
"An ordinary BLT won't stand a chance once you've tried a grilled sandwich on a freshly baked crust."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 110 people have saved this

Prep Time:
40 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 sandwiches
 

Ingredients

  • 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
  • 4 teaspoons basil pesto
  • 1/4 cup Caesar dressing (creamy or vinaigrette style)
  • 8 ounces water-packed fresh mozzarella cheese, drained and cut into 1-ounce slices
  • 1/4 teaspoon freshly ground pepper
  • 12 slices cooked bacon
  • 2 plum (Roma) tomatoes, each cut into 4 slices
  • 8 large fresh basil leaves
  • 1/4 cup LAND O LAKES® Butter

Directions

  1. Heat oven to 375 degrees F. Spray large cookie sheet with CRISCO® Original No-Stick 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.

Footnotes

  • Submitted by
  • Carole Strachan, Houston, TX
  • Bake-Off® Contest 43, 2008
  • Bake-Off is a registered trademark of General Mills ©2009
  • 2009© and ®/™ of General Mills
  • ®Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
  • ®CRISCO is a trademark of The J.M. Smucker Company

Nutritional Information open nutritional information

Amount Per Serving  Calories: 692 | Total Fat: 42.5g | Cholesterol: 102mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2009 by Kara 
This panini is fantastic!!! Have made it twice, once with pizza dough...once with ciabatta... MORE

 
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