Turkey, Bacon and Brie Panini with Apricot Aioli

Recipe from Kim Frantz, Denver

Ingredients:

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

8 slices uncooked bacon

1/4 cup mayonnaise or salad dressing

1/4 cup SMUCKER'S® Apricot Preserves

6 oz thinly sliced roast turkey breast (from deli)

4 to 5 oz Brie cheese, cut into 4 slices

Parsley sprigs, if desired

Directions:

1. Heat oven to 375°F. Spray 15x10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 12 minutes or until light golden brown. Cool 5 minutes.

2. Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels.

3. In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside.

4. Cut pizza crust in half crosswise to make 2 rectangles. Remove rectangles from pan; spread half of the apricot aioli evenly over each rectangle. Top 1 rectangle evenly with turkey, bacon and cheese. Add other rectangle, aioli side down. Cut large sandwich in half crosswise; cut each in half diagonally to make 4 sandwiches.

5. Heat 12-inch skillet over medium heat until hot. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 4 minutes on each side or until cheese is melted and bread is golden brown. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 sandwiches. Garnish with parsley sprigs.