BLT Focaccia Squares

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A flavorful trio--bacon, lettuce and                                
tomatoes---tops cheesy, home-baked 

Calories: 80 Fat: 4g 
Cholesterol: 5mg Sodium: 150mg 
Carbohydrates: 8g Dietary Fiber: <1g 
Protein: 3g 

Recipe #12464©2002Land O'Lakes, Inc. 

1 (1-pound) loaf frozen white bread dough, thawed 
2 tablespoons mayonnaise 
2 teaspoons Dijon-style mustard 
1/4 teaspoon freshly ground 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) shredded Monterey Jack cheese 
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. 

Source: Land O'Lakes
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