Make restaurant-style flatbread in 30 minutes flat! This one boasts a perfect combo of caraway, corned beef and Swiss.
Bake-Off® Contest 47, 2014
can Pillsbury™ refrigerated thin pizza crust
teaspoons Watkins™ Caraway Seed, ground
bag (11 oz) frozen Brussels sprouts with sea salt & cracked pepper
lb shaved corned beef (from deli)
cups shredded Swiss cheese (6 oz)
cup Thousand Island dressing
Heat oven to 400°F. Unroll dough in ungreased 15x10-inch nonstick pan with sides. Starting at center, press out dough to edges of pan. Sprinkle caraway seed over dough; press gently into crust.
Bake 6 to 7 minutes or until edges of crust begin to turn light golden brown.
Meanwhile, microwave frozen Brussels sprouts as directed on package. Drain; coarsely chop.
Top partially baked crust with corned beef, Brussels sprouts and cheese. Bake an additional 7 to 10 minutes or until cheese is melted. Cut into 6 rows by 4 rows; drizzle with dressing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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