Brussels Sprouts-Reuben Flatbread

Name: Brussels Sprouts-Reuben Flatbread
Prep time: 20 min
Total time: 30 min
Yield: 24
Ingredients: 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust; 1 1/2 teaspoons Watkins™ Caraway Seed, ground; 1 bag (11 oz) frozen Brussels sprouts with sea salt & cracked pepper; 1 lb shaved corned beef (from deli); 1 1/2 cups shredded Swiss cheese (6 oz); 1/2 cup Thousand Island dressing

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Pillsbury Kitchens

Updated Aug 2, 2016

Bake-Off® Contest 47, 2014

Rebecca Farias-Insco
Bartlett, Illinois

Brussels Sprouts-Reuben Flatbread

(6)

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Prep Time 20 min
Total 30 min
Ingredients 6
Servings 24

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Ingredients

1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 1/2 teaspoons Watkins™ Caraway Seed, ground
1 bag (11 oz) frozen Brussels sprouts with sea salt & cracked pepper
1 lb shaved corned beef (from deli)
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup Thousand Island dressing

Instructions

Step
1

Heat oven to 400°F. Unroll dough in ungreased 15x10-inch nonstick pan with sides. Starting at center, press out dough to edges of pan. Sprinkle caraway seed over dough; press gently into crust.
Step
2

Bake 6 to 7 minutes or until edges of crust begin to turn light golden brown.
Step
3

Meanwhile, microwave frozen Brussels sprouts as directed on package. Drain; coarsely chop.
Step
4

Top partially baked crust with corned beef, Brussels sprouts and cheese. Bake an additional 7 to 10 minutes or until cheese is melted. Cut into 6 rows by 4 rows; drizzle with dressing.