BLT & Gorgonzola Stromboli

Recipe originally submitted by Jenae Montoya

Ingredients:

• Pillsbury Classic Pizza Dough, 2 tubes
• Oscar Meyer Turkey Bacon, cooked & crumbled (about 5 strips)
• Red Cherry or Grape Tomatoes, cut in half (1/2 container)
• Romain Lettuce, julienned
• Gorgonzola cheese
• EVOO (extra virgin olive oil)
• Balsamic Vinegar
• butter
• salt & pepper to taste (I use coarse sea salt or coarse uniodized kosher salt)

Instructions:

1. Heat oven according to dough recipe on cannister. Take out dough, stretch and roll, making it all even. Place on non-stick or foil lined cookie pan.
2. Brush flat dough with EVOO on top (this will be the inside of the stromboli) .
3. Add 1/2 crumbled bacon & 1/2 the cut tomatoes on the 2 rolled out doughs. (Divide bacon & tomatoes evenly to go onto both rolled out doughs)
4. Sprinkle salt & pepper to taste on top.
5. Add some of the gorgonzola cheese, crumbled, on top of bacon & tomatoes.
6. Roll one side of dough (with filling) to the other side, pinching sides together. Should be 2 long tubes (looks like really long burritos!) Pinch and close ends of dough also.
7. Rub soft butter or brush melted butter on tops of filled dough. May add some salt on top if you like.
8. Bake in oven according to dough directions, or until golden brown and fully cooked on inside.
9. Cut strombolis (cooked filled dough) at an angle for fancy effect.
10. Julien cut (thinly cut) Romain lettuce and put on serving tray/dish. Place diagonally cut stromboli ontop lettuce.
11. Sprinkle some more crumbled Gorgonzola cheese on top of dish/food.
12. Lastly, right before serving, drizzle EVOO & Balsamic Vinegar on top of food. May also sprinkle some more salt & pepper to taste.

Enjoy!

PS: You can use whatever ingredients you want to fill the dough!