Ranch Chicken and Bacon Panini

Ingredients

• 8 slices d precooked bacon cut in half
• 3 oz cheddar cheese 
• 11 ounce country loaf refrigerated french italian pillsbury® canned
• 0.3 cup ranch dressing 
• 3  chicken breasts boneless skinless cooked

Equipment

• grill
• cutting board
• panini press

Directions

1. Heat closed contact grill or panini maker 5 minutes.
2. Meanwhile, on cutting board, carefully unroll dough.
3. Cut into 8 rectangles.
4. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned.
5. Remove from grill. Repeat with remaining rectangles.
6. Spread 1 tablespoon dressing on each of 4 rectangles.
7. Cut chicken breasts crosswise into 1/2-inch slices.
8. Layer sliced chicken, cheese and bacon over dressing. Top with remaining rectangles.
9. Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches. If desired, serve with mayonnaise or mustard.