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Pepper Jack-Salsa Flatbread with an Italian Twist

(1)
  1 reviews
  • 20 min prep time
  • 35 min total time
  • 6 ingredients
  • 12 servings
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Two cheeses and purchased salsa turn pizza dough into restaurant-style flatbread in minutes.

Bake-Off® Contest 47, 2014
JoAnn Belack
Bradenton, Florida

Ingredients

2
cups shredded reduced-fat mozzarella cheese (8 oz)
1
can Pillsbury™ refrigerated thin pizza crust
2
cups shredded pepper Jack cheese (8 oz)
1
container (16 oz) refrigerated salsa, drained (about 1 cup)
1/2
teaspoon Watkins™ Italian Seasoning
1/2
teaspoon Watkins™ Garlic Powder

Steps

  • 1 Heat oven to 400°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, reserve 1/4 cup of the mozzarella cheese.
  • 2 Unroll dough on cookie sheet. Press to form 12-inch square. With pizza cutter or kitchen scissors, cut dough in half. Pinch dough around edges of each half to form rim, crimping edges as desired. Bake 6 minutes.
  • 3 Sprinkle remaining 1 3/4 cups mozzarella cheese and the pepper Jack cheese evenly over flatbreads to within 1/2 inch of edges. Spoon salsa evenly over cheese; gently spread. Sprinkle with reserved 1/4 cup mozzarella cheese. Sprinkle with Italian seasoning and garlic powder.
  • 4 Bake an additional 10 to 15 minutes or until crust is golden brown and cheese is melted. Cut each flatbread crosswise into thirds; cut each third in half diagonally to make triangles.
  • 1 Heat oven to 400°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, reserve 1/4 cup of the mozzarella cheese.
  • 2 Unroll dough on cookie sheet. Press to form 12-inch square. With pizza cutter or kitchen scissors, cut dough in half. Pinch dough around edges of each half to form rim, crimping edges as desired. Bake 6 minutes.
  • 3 Sprinkle remaining 1 3/4 cups mozzarella cheese and the pepper Jack cheese evenly over flatbreads to within 1/2 inch of edges. Spoon salsa evenly over cheese; gently spread. Sprinkle with reserved 1/4 cup mozzarella cheese. Sprinkle with Italian seasoning and garlic powder.
  • 4 Bake an additional 10 to 15 minutes or until crust is golden brown and cheese is melted. Cut each flatbread crosswise into thirds; cut each third in half diagonally to make triangles.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
510mg
21%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
0g
Protein
12g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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