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Mini Grilled Flatbread

1 pkg Bridgford® Frozen White Roll Dough or Parkerhouse Style Roll Dough, thawed
½ cup olive oil
3 fresh garlic cloves, minced
¼ cup fresh basil, minced
kosher salt and fresh ground pepper to taste

Mix together oil, garlic and basil. With pastry brush, brush 1-2 tablespoons of oil mixture on surface of baking sheets. Place each piece of thawed dough on oil lined pans. Lightly coat the tops of the roll dough with more of the oil mixture (set aside remaining oil mixture for BBQ). Let the dough come to room temperature. With oiled hands press each piece of dough into a thin circle (about ¼ inch thick). Prick each dough round with the tines of a fork repeatedly (keeps the dough from forming air bubbles). Prepare the grill for direct cooking over medium heat (350 ̊ – 450 ̊). Once the grill is hot, brush the grates clean. Lightly brush the dough rounds again with oil mixture and press out dough again if it has shrunk back. Place dough pieces on preheated grill of BBQ oil side down. Lightly brush the dough side facing up with more of the olive oil. Close lid and cook for 2-3 minutes or until the underside of the dough is marked and edges starts to puff up. Using a spatula, flip the bread over to the uncooked side. Lightly brush tops with oil and sprinkle with fresh ground salt and pepper. Close lid and cook for 2 minutes more or until cooked through. Serve with more oil mixture for dipping, or serve with a side of tomato bruschetta, olive tapenade, hummus, etc. – enjoy!

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