All Recipes

Mushroom Fontina Flatbread with Crispy Sage

25 Mins

Ingredients

For the Flatbread:

2 Packs Martin’s Sweet Party Potato Rolls

2 Tablespoons Olive Oil, divided

1 Clove Garlic, minced

1/4 Large Red Onion, thinly sliced

8 Ounces Cremini Mushrooms, sliced

6 Ounces Fontina Cheese, shredded

Salt & Pepper, to taste

For Crispy Sage Leaves:

1/4 Cup Olive Oil

10 Fresh Sage Leaves

Serves: 8-12

Directions

Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

In a small bowl, combine 1 tablespoon of olive oil with minced garlic. Stir and set aside.

Step 3

In a medium skillet, heat the other tablespoon of olive oil over medium-high heat. Add onions and mushrooms. Sauté for 3-5 minutes, stirring occasionally.

Step 4

Using a rolling pin, flatten party roll sheets. Transfer both sheets, to a prepared large baking sheet.

Step 5

Brush rolls with garlic olive oil. Top with shredded cheese, mushroom, and onions. Season with salt and pepper, to taste.

Step 6

Place the baking sheet in the oven and bake until cheese is melted, about 12 minutes.

Step 7

While the flatbreads are baking, make the crispy sage leaves. Heat about 1/4 cup olive oil in a small skillet. When hot, carefully drop a couple of sage leaves in the hot oil. Cook for 5-10 seconds and remove from the pan with tongs. Place on a paper towel. Continue frying the sage leaves in batches. They will crisp up quickly, so make sure you watch them closely.

Step 8

Place the crispy sage leaves on top of the flatbreads once out of the oven. Cut into pieces and serve warm.