3 cups romaine lettuce, chopped
4 ounces deli turkey breast, cut 1/2 inch thick
2 plum tomatoes, seeded and chopped
1/4 cup (1 ounce) crumbled blue cheese
2 slices crisply cooked and crumbled bacon
1 package (8 ounces) refrigerated crescent rolls
2 garlic cloves, pressed
1/2 teaspoon dried basil leaves
4 ounces mozzarella cheese, shredded (1 cup)
2 tablespoons Italian salad dressing
2 hard-cooked eggs, sliced
1. Preheat oven to 350 deg F. Chop lettuce with Chef’s Knife. Place in Classic Batter Bowl. Cut turkey into 1/2-inch cubes. Seed and chop tomatoes. Add turkey, tomatoes, blue cheese and bacon to Batter Bowl; cover and refrigerate.
2. Separate crescent rolls into 4 rectangles on Rectangle Baking Stone. Using lightly floured Baker’s Roller(R), press perforations together to seal; roll out dough to make 4 rectangles, 4 x 6 inches. Press garlic over dough using Garlic Press; spread evenly with Skinny Scraper. Sprinkle with basil. Bake 12-15 minutes or until golden brown. Remove Baking Stone from oven to Stackable Cooling Rack. Immediately top crust with mozzarella cheese shredded with Rotary Grater.
3. Toss salad mixture with dressing using Bamboo Salad Tongs. Place equal amounts of salad mixture over warm crusts. Top with eggs sliced with Egg Slicer Plus(R). Serve immediately.
Yield: 4 servings