BLT focaccia squares

Serves 32 as appetizers

Ingredients

1 lb. loaf frozen white bread dough, thawed

2 Tbs. mayonnaise

2 tsp. Dijon-style mustard

1/4 tsp. freshly ground black pepper

4 to 5 Roma tomatoes (1 1/2 cups), chopped

1/2 lb. (about 8 slices) crisp-cooked bacon, crumbled

6 oz. (1 1/2 cups) Monterey Jack cheese, shredded

1/3 cup sliced green onions

1 cup thinly sliced romaine lettuce leaves

Instructions

1. Heat oven to 400 degrees. 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.)
2. 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.
3. 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.

Source: Land O'Lakes

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