Try this Beef and Veggie Flatbread recipe, or contribute your own.Suggest a better description
Source: Taste of Home 2007
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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|Serving Size: 1 Serving (329g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 198
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