Grilled BLT and Portabello Wrap

YIELD: per serving

4 slices crisp bacon
1 ¹ /2 oz. Swiss cheese, thinly sliced
4 slices Roma tomatoes, thinly sliced
1 oz. field greens
¹ /2 oz. red onions, thinly sliced
¹ /2 oz. roasted pepper mayonnaise
1 oz. roasted portabello mushrooms
5 ¹ /2 oz. grilled pizza dough

1. Spread red pepper mayonnaise over the entire surface of the grilled dough.
2. Place Swiss cheese on top; arrange field greens, tomatoes, bacon, onion and mushrooms on top.
3. Roll dough tightly, folding in both ends. Insert toothpicks and cut diagonally in center.

Recipe from Whitsons Foodservice, Huntington Station, NY.