Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4
cup balsamic vinaigrette
8
slices salami
8
oz water-packed fresh mozzarella cheese, drained, cut into 8 slices
2
medium tomatoes, each cut into 4 slices
1/4
cup shredded Parmesan cheese (1 oz)
2
tablespoons chopped fresh parsley
2
tablespoons olive oil
Preparation
Heat oven to 375°F. Lightly grease large cookie sheet with vegetable oil.
Unroll pizza crust dough onto cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle.
Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares.
Drizzle 1 tablespoon vinaigrette on each of 4 crust squares. Top each with 2 slices of salami, 2 slices of mozzarella, 2 slices of tomato and 1 tablespoon Parmesan cheese. Sprinkle each with parsley. Cover each with remaining crust square.
Heat 12-inch skillet or cast-iron skillet over medium heat. Drizzle 1 tablespoon of the oil in hot skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches during cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp, and fillings are heated. Remove sandwiches from skillet; cover to keep warm. Repeat with remaining oil and sandwiches.
