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Mediterranean Flatbread

20 Mins


1/2 Pack Martin’s Dinner Potato Rolls (6 rolls)

1/3 Cup Grape Tomatoes, halved

1/4 Cup Kalamata Olives, halved

1/4 Cup Marinated Artichokes Hearts, chopped

1/4 Cup Roasted Red Peppers, chopped

4-5 Cloves Roasted Garlic, minced

1 Teaspoon Lime Juice

2 Teaspoons Fresh Parsley

1 Tablespoons Olive Oil

1-2 Ounces Feta Cheese

Serves: 2-4


Step 1

In a small bowl, combined tomatoes, olives, artichokes, roasted red peppers, garlic, lime juice, and parsley. Toss until well combined and set aside.

Step 2

Preheat oven to 425˚. Cut one sheet of rolls in half horizontally. Transfer both halves, cut-side-up to a prepared baking sheet.

Step 3

Rub bread with olive oil and spread topping mixture evenly across both sheets of rolls. Top with desired amount of feta cheese.

Step 4

Bake for 10-12 minutes until bread is toasted and toppings are warmed through. Remove, cut into squares or triangles, sprinkle with parsley and serve.

Recipe adapted from: