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Name: Beef and Veggie Flatbread
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4
Cuisine: not set
Ingredients: 1 Cooking Spray; 1/2 lb ground beef; 1 garlic clove; 1 loaf (11 ounces) refridgerated french bread dough; 1/2 c tomato sauce; 1/4 t dried oregano; 1/4 t red pepper flakes; 12 slices Turkey pepperoni halved; 2 oz sliced mushrooms; 1/4 c fresh basil chopped; 1/2 c green bell pepper thinly sliced; 1/2 c yellow onion thinly sliced; 1/2 c (2 oz) shredded mozzeralla; 2 tbs grated parmesan cheese

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INGREDIENTS

1 Cooking Spray
1/2 lb ground beef
1 garlic clove
1 loaf (11 ounces) refridgerated french bread dough
1/2 c tomato sauce
1/4 t dried oregano
1/4 t red pepper flakes
12 slices Turkey pepperoni ; halved
2 oz sliced mushrooms
1/4 c fresh basil ; chopped
1/2 c green bell pepper ; thinly sliced
1/2 c yellow onion ; thinly sliced
1/2 c (2 oz) shredded mozzeralla
2 tbs grated parmesan cheese

Servings

INSTRUCTIONS

1. Preheat oven to 425 degrees

2. Heat medium nonstick skillet over medium-high heat until hot; coat skillet with cooking spray. Add beef and garlic; cook until no longer pink, stirring constantly. Drain on paper towels; set aside.

3. Unroll bread dough onto clean working surface; cut into four equal pieces. Coat large nonstick baking sheet with cooking spray. Stretch edges of dough to form rough circles; place on prepared baking sheet.

4. Spread 2 tbs tomato sauce evenly on each flatbread. Sprinkle with oregano, fennel and pepper flakes. Divide pepperoni pieces and beef evenly among flatbreads. Arrange mushrooms, basil, bell pepper, and onion on each flatbread. Sprinkle mozzarella evenly on flatbreads. Bake 10 minutes or until golden brown on the edges. Sprinkle parmesan cheese evenly on flatbreads.

NOTES

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Beef and Veggie Flatbread

1 Cooking Spray
1/2 lb ground beef
1 garlic clove
1 loaf (11 ounces) refridgerated french bread dough
1/2 c tomato sauce
1/4 t dried oregano
1/4 t red pepper flakes
12 slices Turkey pepperoni halved
2 oz sliced mushrooms
1/4 c fresh basil chopped
1/2 c green bell pepper thinly sliced
1/2 c yellow onion thinly sliced
1/2 c (2 oz) shredded mozzeralla
2 tbs grated parmesan cheese

1. Preheat oven to 425 degrees

2. Heat medium nonstick skillet over medium-high heat until hot; coat skillet with cooking spray.  Add beef and garlic; cook until no longer pink, stirring constantly.  Drain on paper towels; set aside.

3. Unroll bread dough onto clean working surface; cut into four equal pieces.  Coat large nonstick baking sheet with cooking spray.  Stretch edges of dough to form rough circles; place on prepared baking sheet.

4. Spread 2 tbs tomato sauce evenly on each flatbread.  Sprinkle with oregano, fennel and pepper flakes.  Divide pepperoni pieces and beef evenly among flatbreads.  Arrange mushrooms, basil, bell pepper, and onion on each flatbread.  Sprinkle mozzarella evenly on flatbreads.  Bake 10 minutes or until golden brown on the edges.  Sprinkle parmesan cheese evenly on flatbreads.

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Nutrition

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Serving Size: 1 Serving (329g)
Recipe Makes: 4 Servings

Calories: 198
Calories from Fat: 86 (43%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.5g
Cholesterol 39.9mg		12 %
Sodium 1187mg		41 %
Potassium 1000.6mg		26 %
Total Carbohydrate 15.3g		4 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 11.1g
Protein 14.9g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 198

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