A flavorful trio–bacon, lettuce and tomatoes–tops cheesy, home-baked bread.
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1 (1-pound) loaf frozen white bread dough, thawed
2 teaspoons Dijon-style mustard
4 to 5 (1 1/2 cups) Roma tomatoes, chopped
6 ounces (1 1/2 cups) Land O Lakes® Provolone Cheese, chopped
1 cup thinly sliced romaine lettuce leaves
2 tablespoons mayonnaise
1/4 teaspoon freshly ground pepper
1/2 pound (about 8 slices) crisply cooked bacon, crumbled
1/3 cup sliced green onions
Heat oven to 400°F.
Stretch or roll bread dough into greased 15x10x1-inch baking 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 bowl. Spread evenly over dough.
Combine tomatoes, bacon, 3/4 cup cheese and green onions in bowl; toss lightly. Sprinkle over dough.
Bake 20-25 minutes or until edges of crust are golden brown. Sprinkle with remaining cheese; continue baking just 2-3 minutes or until cheese is melted. Immediately sprinkle with lettuce. Cut into squares. Serve warm.