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Brussels Sprouts-Reuben Flatbread

Brussels Sprouts-Reuben Flatbread

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 www.BakeOff.com.

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Ingredients

  • 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

Directions

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.

Bake until the edges of the crust begin to turn light golden brown, 6 to 7 minutes.

Meanwhile, microwave the frozen Brussels sprouts as directed on package. Drain; coarsely chop.

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.

Nutritional Facts
Servings24
Calories Per Serving103
Total Fat7g11%
Sugar1gN/A
Saturated2g12%
Cholesterol18mg6%
Protein6g11%
Carbs5g2%
Vitamin A21µg2%
Vitamin B120.6µg9.6%
Vitamin C16mg27%
Vitamin E0.4mg1.8%
Vitamin K27µg34%
Calcium68mg7%
Fiber0.7g2.9%
Folate (food)11µgN/A
Folate equivalent (total)24µg6%
Folic acid8µgN/A
Iron0.7mg4.1%
Magnesium10mg3%
Monounsaturated2gN/A
Niacin (B3)1mg5%
Phosphorus78mg11%
Polyunsaturated1gN/A
Potassium125mg4%
Sodium317mg13%
Thiamin (B1)0.1mg8.6%
Zinc1mg6.4%