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Mini Focaccias

1 packageBridgford Parkerhouse Rolls*, thawed
¼ cupolive oil
36cherry tomatoes, halved
½ cupfresh basil, chopped
Coarse Kosher or sea salt
Ground black pepper

Lightly grease or line with parchment, 2 large baking sheets; set aside. Thaw rolls according to package directions.

Place thawed rolls on a lightly floured surface. Take 1 piece of dough and press and stretch out to a 4–5-inch circle. Place dough circle on prepared pan. Continue with remaining pieces of dough, placing rounds 2-3 inches apart. Brush each dough round with half of the olive oil. Let rise in warm area until double in size. Carefully dimple dough with fingertips. Place 3 tomato halves cut side up on each piece of dough, pressing tomato into dough. Drizzle with remaining olive oil. Sprinkle lightly with salt and pepper.  Bake in a preheated 425 degree oven for 10 minutes or until golden brown. Remove from oven and sprinkle with fresh basil. Let cool slightly before serving.

*Can substitute with 1 package Bridgford White Rolls (use 4 tomato halves per dough round) or 2 loaves Bridgford Frozen Ready-Dough® (Let the 2 loaves thaw. Cut each loaf into 12 equal pieces for a total of 24 pieces. Continue with recipe above.)

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