Chicken Salad Panini

• 2 small chicken breasts, cooked and finely chopped (about 6 oz)
• 2 tablespoons finely chopped green onions
• 2 tablespoons light mayonnaise
• 2 tablespoons ranch dressing
• 1 12 teaspoons jalapenos, chopped fine
• 1 lagre tomatoes
• 4 slices provolone cheese
• 1 (13 7/8 ounce) canpillsbury refrigerated pizza crusts
• 1 tablespoon olive oil
• 12 teaspoon italian seasoning
• salt and pepper

1. Heat oven to 400F.
2. Spray a cookie sheet with cooking spray.
3. Unroll dough onto cookie sheet and spread out with hands.
4. Brush with olive oil and sprinkle italian seasoning on top.
5. Bake for 12-13 minutes or until edges are slightly brown.
6. In a small bowl, mix chicken, onions, jalapenos, mayo, ranch dressing and salt and pepper to taste.
7. Cut crust in half lenghtwise, then cut each half into 4 equal slices.
8. Turn the curst over so that the seasoned side is down.
9. Spread chicken mixture on 4 pieces of crust.
10. Top with 2 slices of tomatoes and 1 slice cheese (cut the cheese in half so it fits the sandwich).
11. Cover with remaining half of baked crust.
12. Heat a large skillet over medium-low heat.
13. Place 2 sandwiches in skillet, seasoned side down.
14. Cook until the crust is a golden brown, pressing down with spatula.
15. Turn over, press down with spatula again, and cook until golden brown and cheese is melted.
16. Repeat with remaining 2 sandwiches.

chicken breasts, green onions, light mayonnaise, ranch dressing, jalapenos, tomatoes, provolone cheese, canpillsbury, olive oil, italian seasoning, salt

Taken from www.food.com/recipe/chicken-salad-panini-287037 (may not work)