Serves: 4
Total Calories: 483
Yield: 4 sandwiches
Prep time:
Cook time:
Total time:
Heat oven to 375°F. Spray large cookie sheet with non-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.
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.
On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon mayonnaise. Place 2 cheese slices on each crust slice with mayo.
Top cheese with pepper, 3 bacon slices, 2 tomato slices and 2 basil leaves. Top with remaining crust slices, pesto sides down. Butter the outsides of the sandwich.
Heat flat top over medium heat with panini press on top of griddle, until hot.
Place a sandwich on the griddle and gently press the panini press on top. Cook 2-3 minutes or until bread is golden brown and cheese is melted. Take off heat and tent with foil.
Repeat with remaining sandwiches, allowing panini press to heat in between.
This Pesto and Bacon Panini recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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