Triple Cheese Flatbread Recipes

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TRIPLE-CHEESE FLATBREAD

Enjoy this cheesy flatbread made using Original Bisquick® mix - ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 16

Number Of Ingredients 8



Triple-Cheese Flatbread image

Steps:

  • Heat oven to 450°F. In medium bowl, stir Bisquick mix and water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 60 times.
  • On ungreased cookie sheet, pat or roll dough into 12-inch square. Brush butter over dough. In small bowl, mix remaining ingredients; sprinkle over dough.
  • Bake 10 to 12 minutes or until edges are golden brown. Serve warm.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 1/2 g

2 cups Original Bisquick™ mix
1/2 cup hot water
2 tablespoons butter or margarine, melted
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup shredded Monterey Jack cheese (1 oz)
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning, if desired

THREE-SEED FLATBREAD

This delicious cheesy three-seed flatbread is easily baked at home.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 12

Number Of Ingredients 9



Three-Seed Flatbread image

Steps:

  • On microwavable plate, place frozen rolls. Cover with microwavable plastic wrap; microwave on High 25 seconds. Turn rolls over; rotate plate 1/2 turn. Microwave on High 25 seconds longer to thaw.
  • Spray 13x9-inch pan with cooking spray. On lightly floured surface, knead roll dough together. Pat dough in bottom of pan; brush with oil. Sprinkle with remaining ingredients.
  • Cover; let rise in warm place about 40 minutes or until slightly puffy.
  • Heat oven to 350°F. Bake 20 to 22 minutes or until golden brown. Cut into 12 squares.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 2 g, TransFat 0 g

6 frozen unbaked large whole wheat rolls (from 48-oz package)
2 teaspoons olive or canola oil
3 cloves garlic, finely chopped
1 teaspoon ground flaxseed or flaxseed meal
1/2 teaspoon black sesame seed or poppy seed
1/2 teaspoon white sesame seed
1/2 teaspoon salt
1/4 teaspoon dried basil leaves
2 tablespoons shredded Parmesan cheese

GARLIC CHEESE FLATBREAD

Golden brown, chewy and cheesy, this recipe is a hit with Italian dishes.

Provided by Gina Izzy Shores

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h

Yield 10

Number Of Ingredients 10



Garlic Cheese Flatbread image

Steps:

  • In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
  • In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
  • Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
  • Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 2.5 g, Cholesterol 20.4 mg, Fat 10.1 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 330.9 mg, Sugar 1.3 g

1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
2 cups bread flour
1 teaspoon salt
2 teaspoons white sugar
2 tablespoons olive oil
⅓ cup butter or margarine, softened
2 tablespoons garlic powder
¼ cup grated Parmesan cheese
⅓ cup shredded mozzarella cheese

TRIPLE TOMATO FLATBREAD

Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my plum, sun-dried and cherry tomatoes. It's so easy, and will absolutely impress. -Rachel Kimbrow, Portland, Oregon

Provided by Taste of Home

Time 20m

Yield 8 pieces.

Number Of Ingredients 10



Triple Tomato Flatbread image

Steps:

  • Unroll and press dough into a 15x10-in. rectangle. Transfer dough to an 18x12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray. In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings., Carefully invert dough onto grill rack; remove foil. Grill, covered, over medium heat 2-3 minutes or until bottom is golden brown. Turn; grill 1-2 minutes longer or until second side begins to brown., Remove from grill. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 476mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

1 tube (13.8 ounces) refrigerated pizza crust
Cooking spray
3 plum tomatoes, finely chopped (about 2 cups)
1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
2 tablespoons olive oil
1 tablespoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Asiago cheese
2 cups yellow and/or red cherry tomatoes, halved

CHEESE FLATBREAD

The convenience of frozen bread dough and dried herbs makes this treat about as easy as it gets. To boost fiber, you can also use frozen whole wheat bread dough. Sharon Delaney-Chronis - South Milwaukee, WI

Provided by Taste of Home

Time 25m

Yield 16 servings.

Number Of Ingredients 7



Cheese Flatbread image

Steps:

  • On a lightly floured surface, roll dough into a 16x11-in. rectangle. Transfer to a 15x10x1-in. baking pan coated with cooking spray; build up edges slightly. Spread with butter. Sprinkle with paprika, garlic powder, oregano and basil. Prick the dough several times with a fork; sprinkle with cheese. Cover and let rise for 30 minutes. , Bake at 375° for 20-25 minutes or until crust is golden brown and cheese is melted. Serve warm.

Nutrition Facts : Calories 111 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 202mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons butter, softened
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup shredded part-skim mozzarella cheese

HAM-AND-CHEESE FLATBREAD

Inspired by the classic tarte flambee from Alsace and by that northern French region's love for pairing ham with cheese, here's an easy appetizer with wide appeal. It's also a great way to use up leftover ham.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 1 Flatbread

Number Of Ingredients 8



Ham-and-Cheese Flatbread image

Steps:

  • Preheat oven to 425 degrees, with a baking sheet on rack in lower third. Heat oil in a skillet over medium. Add onion and a pinch of kosher salt. Cook, stirring often, until onion is caramelized, 18 minutes. Spread ricotta onto flatbread. Sprinkle evenly with fontina. Top with onion and ham. Bake on heated sheet until cheese has melted, 10 minutes; switch oven to broil and cook until cheese is bubbly, 2 to 3 minutes more. Let cool slightly; garnish with flat-leaf parsley, slice, and serve.

2 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
Kosher salt
1/4 cup ricotta
1 6-x-12-inch flatbread (such as Stone Fire)
1/2 cup shredded fontina
1/3 cup thinly-sliced ham
Flat-leaf parsley for serving

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