Brussels Sprouts-Reuben Flatbread

Brussels Sprouts-Reuben Flatbread
4 from 1 ratings
Make restaurant-style flatbread in 30 minutes flat! This one boasts a perfect combo of caraway, corned beef, and Swiss cheese. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting Click Here to See More Corned Beef Recipes
  • 1 can refrigerated thin pizza crust, such as pillsbury™
  • 1½ teaspoon caraway seed, ground, such as watkins™
  • 1 11-ounce bag frozen brussels sprouts, such as green giant™ steamers™ frozen brussels sprouts with sea salt and cracked pepper
  • 1 pound shaved corned beef (from deli)
  • 1½ cup shredded swiss cheese (about 6 ounces)
  • ½ cup thousand island dressing
  1. Preheat the oven to 400 degrees F. Unroll the dough in an ungreased 15-by-10-inch nonstick pan with sides. Starting at the center, press out the dough to the edges of a pan. Sprinkle the caraway seed over the dough; press gently into the crust.
  2. Bake until the edges of the crust begin to turn light golden brown, 6 to 7 minutes.
  3. Meanwhile, microwave the frozen Brussels sprouts as directed on package. Drain; coarsely chop.
  4. Top the partially-baked crust with the corned beef, Brussels sprouts and cheese. Bake until the cheese melts, 7 to 10 minutes. Cut into 6 rows by 4 rows; drizzle with the dressing.