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Salami-Tomato Panini

salami-tomato panini Entree
Salami-Tomato Panini
  • Prep 35 min
  • Total 35 min
  • Servings 4

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. MORE+ LESS-

Updated July 31, 2018


can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
cup balsamic vinaigrette
slices salami
oz water-packed fresh mozzarella cheese, drained, cut into 8 slices
medium tomatoes, each cut into 4 slices
cup shredded Parmesan cheese (1 oz)
tablespoons chopped fresh parsley
tablespoons olive oil


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  • 1
    Heat oven to 375°F. Lightly grease large cookie sheet with vegetable oil.
  • 2
    Unroll pizza crust dough onto cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle.
  • 3
    Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares.
  • 4
    Drizzle 1 tablespoon vinaigrette on each of 4 crust squares. Top each with 2 slices of salami, 2 slices of mozzarella, 2 slices of tomato and 1 tablespoon Parmesan cheese. Sprinkle each with parsley. Cover each with remaining crust square.
  • 5
    Heat 12-inch skillet or cast-iron skillet over medium heat. Drizzle 1 tablespoon of the oil in hot skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches during cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp, and fillings are heated. Remove sandwiches from skillet; cover to keep warm. Repeat with remaining oil and sandwiches.

Expert Tips

  • Try your favorite combinations in a panini, like chicken Caesar or tuna salad.
  • A panini is also great for dessert. Fill it with chocolate or peanut butter and honey. Then, fry it in butter instead of oil.

Nutrition Information

No nutrition information available for this recipe

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