1 pkg refrigerated breadsticks (dough in can type)
6 thin slices capocollo (Italian ham, found in your local deli) or cooked ham
6 thin slices provolone cheese (about 4 oz)
1 medium tomato, chopped
1 small can sliced ripe olives
1/2 cup chopped fresh basil
2 tbs Greek or Italian vinaigrette salad dressing
Heat oven to 375. Unroll dough; divide into 2 equal sections along center perforation. Place 1 inch apart in and ungreased 15 x 10 x 1 inch baking pan. Press perforations to seal. Spread garlic spread from container evenly over each dough section. Bake at 375 for 9-11 minutes or until light golden brown. Remove crusts from oven. Top each partially baked crust with ham, cheese, tomato and olives. Return to oven; bake an additional 5 minutes or until cheese is melted and edges are golden brown. To serve, cut each topped crust into 9 squares. Sprinkle with basil; drizzle with salad dressing. Serve warm.