Made With
Sweet Party Potato RollsIngredients
1 Pack Martin’s Party Potato Rolls (12 Rolls)
1-2 Tablespoons Olive Oil
2 Plant-Based Hot Italian Sausage Links (or about 6 oz., ground)
3 Slices Smoked Provolone or Mozzarella Cheese (or about 1 cup, shredded)
1 Teaspoon Italian Seasoning Blend
1/4 Red Onion, thinly sliced
6 Ounces Marinated Artichoke Hearts (optional)
4 Ounces Mushrooms, diced
3 Ounces Manzanilla Olives, chopped
1/2 Teaspoon Red Pepper Flakes
1/4 Cup Fresh Basil, chopped
Freshly Grated Parmesan Cheese (optional)
Serves: 4-6
Directions
Step 1
Preheat oven to 350 degrees F.
Step 2
Cut 1 sheet of 12 Party Rolls in half horizontally, keeping the rolls connected. Arrange both half-sheets of rolls on a 13×9” baking sheet, cut-side-up; brush with olive oil and bake in preheated oven for about 3 minutes or until crisp and lightly toasted.
Step 3
Slice plant-based sausage links into ¼” thick slices and add to a medium skillet over medium-high heat, or if using ground sausage mixture, add to heated skillet and break up into crumbles. Cook plant-based sausage according to package instructions or until slightly seared and heated through.
Step 4
Meanwhile, begin layering flatbread: Top toasted roll half-sheets with sliced or shredded cheese and sprinkle with Italian seasoning. Add thinly sliced red onion and artichoke hearts (if using).
Step 5
Once sausage is finished cooking, transfer to a paper-towel lined plate to drain. Add diced mushrooms to the same skillet (with a bit of olive oil if necessary) and sauté over medium heat until tender.
Step 6
Top flatbread with cooked sausage and mushrooms. Layer on olives and sprinkle with red pepper flakes.
Step 7
Bake prepared flatbreads for 10-12 minutes or until cheese has melted.
Step 8
Remove from oven and top with fresh basil and parmesan cheese, if desired. Cut into squares and serve.
