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BLT Rollwich

BLT Rollwich
  • Prep 10 min
  • Total 50 min
  • Ingredients 5
  • Servings 6
We’ve found an easy way to make BLTs for a crowd: Spread the bacon, tomato and mayo over pizza dough, then roll up, bake and slice. Garnishing with shredded lettuce finishes off the sandwich.
Updated September 27, 2013

Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 1/3 cup mayonnaise
  • 1 package (2.52 oz) refrigerated fully cooked bacon
  • 2 plum (Roma) tomatoes, seeded and chopped
  • 1 cup shredded lettuce

Steps

  • 1
    Heat oven to 350°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. Spread mayonnaise on dough to within 1 inch of edges.
  • 2
    Crumble bacon; sprinkle evenly on dough. Top with tomatoes. Starting on 15-inch side, roll dough tightly. Pinch edges of dough to seal; turn ends under. Arrange roll diagonally on cookie sheet, seam side down.
  • 3
    Bake 30 to 35 minutes or until golden brown. Cool 5 minutes. Cut into 12 slices. Top with shredded lettuce.

  • For added flavor, top cooked rollwich with sliced avocado or other favorite sandwich toppings.
  • Store leftovers tightly covered in refrigerator up to 3 days. To reheat, microwave or warm in oven until heated through.

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
720mg
30%
Potassium
55mg
2%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
5%
Sugars
0g
Protein
9g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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