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 12 cups) Roma tomatoes, chopped
6 ounces (1 12 cups) Land O Lakes® Provolone Cheese, chopped
1 cup thinly sliced romaine lettuce leaves
2 tablespoons mayonnaise
14 teaspoon freshly ground pepper
12 pound (about 8 slices) crisply cooked bacon, crumbled
13 cup sliced green onions
STEP 1
Heat oven to 400°F.
STEP 2
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.)
STEP 3
Combine mayonnaise, mustard and pepper in bowl. Spread evenly over dough.
STEP 4
Combine tomatoes, bacon, 3/4 cup cheese and green onions in bowl; toss lightly. Sprinkle over dough.
STEP 5
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.
