Made With
Sweet Party Potato RollsIngredients
1 Pack Martin’s Sweet 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
Serves: 4
Directions
Step 1
Heat oven to 400°F.
Step 2
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.
Step 3
Place flatbreads onto an ungreased baking sheet. Lightly brush with olive oil.
Step 4
In a medium bowl, toss together the cooked shrimp, tomato, artichoke, green onion, garlic, and salt until well mixed. Drain excess liquid, if necessary.
Step 5
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.
Step 6
Remove flatbreads from oven. Sprinkle with fresh basil, if desired. Slice along the roll divisions; serve hot.
Recipe adapted from: www.landolakes.com