Skip to Content
Menu

Roasted Squash and Sweet Potato Flatbread

  • Jump to Recipe
  • Save
By Pillsbury Kitchens
Updated Nov 14, 2012
  • Save
  • Share
  • Jump to Recipe
Piled high with Indian-spiced roasted vegetables and fresh mozzarella, then topped with salted pistachio nuts and cilantro, this hand-held appetizer is the life of the party.

Roasted Squash and Sweet Potato Flatbread

  • Prep Time 30 min
  • Total 1 hr 15 min
  • Ingredients 12
  • Servings 24
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 1 medium (1 lb) delicata squash, peeled
  • 1 small sweet potato, peeled, quartered, cut into 1/4-inch slices
  • 1 medium onion, halved, thinly sliced
  • 1 tablespoon olive oil
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 1/2 cups shredded provolone or white Cheddar cheese (6 oz)
  • 8 oz fresh whole milk mozzarella cheese, cut into 1/2-inch cubes
  • 1/4 cup chopped pistachio nuts
  • Chopped fresh cilantro, if desired

Instructions

  • Step 
    1
    Heat oven to 400°F. Cut peeled squash in half lengthwise; remove and discard seeds. Cut each half in half lengthwise, and cut into 1/2-inch slices. In large bowl, place squash, sweet potato and onion. Drizzle with oil; sprinkle with garam masala, cumin and salt. Stir until evenly coated. Arrange on ungreased 15x10x1-inch pan. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until vegetables are tender.
  • Step 
    2
    Spray or grease 2 large dark or nonstick cookie sheets. Unroll dough on work surface; cut into 4 rectangles. Fold corners of each rectangle under to form into oval shapes, about 9 inches long each. Place 2 ovals on each cookie sheet. Bake on oven racks positioned closest to center of oven 7 to 10 minutes or until golden brown, switching positions of cookie sheets after 5 minutes for even baking.
  • Step 
    3
    Sprinkle provolone evenly over crusts, then arrange roasted squash, sweet potato and onion on crusts; top evenly with mozzarella cheese. Bake 5 to 7 minutes or until crust is brown and cheese is melted. Sprinkle with pistachio nuts and cilantro.

Nutrition

120 Calories
6g Total Fat
5g Protein
9g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Appetizer Serving
Calories
120
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
280mg
12%
Potassium
85mg
2%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
4%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2024 ®/TM General Mills All Rights Reserved