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Shrimp Flatbread

40 Mins


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


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: