Chicken Salad Panini
1 (13.8-oz) can Pillsbury Refrigerated Pizza Crust
1 t olive oil
1/2 t dried Italian seasoning
1 (6-oz) pkg. refrigerated cooked Italian-style chicken breast strips, finely chopped
2 T finely chopped green onions
3 T mayonnaise or salad dressing
1 large tomato, thinly sliced
4 (about 1-oz) slices jarlsberg cheese (from deli)
Heat oven to 4000. Grease large cookie sheet. Unroll dough onto greased cookie sheet. Starting at center, press out dough to form 15x10 inch rectangle. Brush oil over dough. Sprinkle evenly with Italian seasoning.
Bake at 400 for 10 to 13 minutes or until edges are golden brown. Meanwhile, in medium bowl, combine chicken, onions and mayonnaise; mix well.
Cut baked crust in half crosswise. Spread chicken mixture on 1 half. Top with tomato and cheese, cutting to fit if necessary. Cover with remaining half of baked crust, seasoning side down. Cut into 4 sandwiches.
Heat 12-inch skillet over medum heat until hot. Place 2 sandwiches in skillet; cook about 2 minute, pressing down with pancake turner, until bottom crust is deep golden borwn. Turn sandwiches; cook about 2 minutes, pressing again with turner, until cheese is melted. Repeat with remianing 2 sandwiches.