One-In-A-Million Grilled Summer Sandwich

Here’s a twist on a BLT made on the grill, a fabulous fun summer recipe we created with the help of our fans to celebrate 1 million people “liking” Pillsbury.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 1  can  pillsbury refrigerated  thin pizza crust
•  cooking spray
• 1⁄3 cup basil pesto
•  muenster cheese or  provolone cheese, each cut in half
• 12  slices bacon, crisply cooked
• 2 -3  medium tomatoes, thinly sliced
•  fresh basil leaf, cut into strips, if desired

Directions

1. Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
2. 2Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered over medium-low heat 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
3. 3Top crust evenly with pesto and cheese. Return to grill; cover grill and cook 2 to 5 minutes longer or until cheese is melted. Remove from grill; cut into quarters. Top each quarter with bacon, tomato and basil.