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Mini Grilled Flatbread

50Bridgford Frozen Parkerhouse Rolls, thawed
2/3 cupolive oil
6fresh garlic cloves, minced
½ cupfresh basil, chopped
Kosher salt and fresh ground pepper

Mix together oil, garlic, and basil. Brush 1 -2 tablespoons of oil mixture on surface of sheet pans. Place each piece of thawed dough on oil lined pans. Lightly coat the tops of the roll dough with oil mixture. Let dough come to room temperature. With oiled hands, press each piece of dough into a thin circle (about ¼ inch thick). Prepare the grill for direct cooking over medium heat (350 – 450 ̊). Lightly brush the dough again with more oil. Place dough on preheated grill, oil side down. Lightly brush the dough side facing up with oil. Close lid and cook 2-3 minutes or until the underside of dough is marked and edges start to puff up. Using a spatula, flip the bread over to the uncooked side. Lightly brush tops with oil and sprinkle with salt and pepper. Close lid and cook for 2 minutes more or until cooked through. Remove from grill and serve warm.

Yield: 24 Rolls

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