1 Sheet Martin’s Party Potato Rolls (12 rolls, still connected)
6 Ounces Small Pre-Cooked Shrimp (about 1 1/2 cups)
1 Medium Tomato, diced
1/2 Cup Artichoke Hearts, well-drained, chopped
1/4 Cup Green Onion, sliced
1 Teaspoon Fresh Garlic, minced
1/2 Teaspoon Salt
1/2 Cup Feta Cheese, crumbled
5 Slices Provolone Cheese, quartered
1/2 Cup Fresh Basil, chopped
Heat oven to 400°F.
Cut the entire sheet of Party Potato Rolls in half using a sharp knife. Set the two halves side by side and roll flat with a rolling pin. This will be the crust for your flatbread.
Place flatbreads onto an ungreased baking sheet. Lightly brush with olive oil.
In a medium bowl, toss together the cooked shrimp, tomato, artichoke, green onion, garlic, and salt until well mixed. Drain excess liquid, if necessary.
Spoon half of mixture onto each flatbread; top with feta and provolone cheese. Bake 7-10 minutes or until cheese is melted and bubbly. Check periodically to ensure rolls are not burning.
Remove flatbreads from oven. Sprinkle with fresh basil, if desired. Slice along the roll divisions; serve hot.
Recipe adapted from: www.landolakes.com