Triple Cheese Flatbread Recipes

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TRIPLE-CHEESE FLATBREAD



Triple-Cheese Flatbread image

Enjoy this cheesy flatbread made using Original Bisquick® mix - ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 16

Number Of Ingredients 8

2 cups Original Bisquick™ mix
1/2 cup hot water
2 tablespoons butter or margarine, melted
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup shredded Monterey Jack cheese (1 oz)
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning, if desired

Steps:

  • Heat oven to 450°F. In medium bowl, stir Bisquick mix and water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 60 times.
  • On ungreased cookie sheet, pat or roll dough into 12-inch square. Brush butter over dough. In small bowl, mix remaining ingredients; sprinkle over dough.
  • Bake 10 to 12 minutes or until edges are golden brown. Serve warm.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 1/2 g

SPINACH AND CHEESE FLATBREAD



Spinach and Cheese Flatbread image

Provided by Food Network Kitchen

Time 2h45m

Yield 6-8 servings

Number Of Ingredients 10

2 teaspoons sugar
1 1/4-ounce packet active dry yeast
1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
2 1/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
2 cups grated gouda or fontina cheese (about 6 ounces)
1 green bell pepper, thinly sliced
4 scallions, thinly sliced, white and green parts separated
1 1/2 cups loosely packed baby spinach
Pinch of sea salt or kosher salt

Steps:

  • Combine 1 cup warm water (110 degrees F), the sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour and fine salt; stir to form a sticky dough. Turn out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour.
  • Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 hour, 30 minutes.
  • Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set aside until doubled, 30 minutes.
  • Preheat the oven to 475 degrees F. Scatter the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the spinach and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt. Sprinkle over the flatbread; bake 2 more minutes.

GARLIC CHEESE FLATBREAD



Garlic Cheese Flatbread image

Golden brown, chewy and cheesy, this recipe is a hit with Italian dishes.

Provided by Gina Izzy Shores

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h

Yield 10

Number Of Ingredients 10

1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
2 cups bread flour
1 teaspoon salt
2 teaspoons white sugar
2 tablespoons olive oil
⅓ cup butter or margarine, softened
2 tablespoons garlic powder
¼ cup grated Parmesan cheese
⅓ cup shredded mozzarella cheese

Steps:

  • In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
  • In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
  • Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
  • Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 2.5 g, Cholesterol 20.4 mg, Fat 10.1 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 330.9 mg, Sugar 1.3 g

4-CHEESE FLATBREADS



4-Cheese Flatbreads image

Provided by Ree Drummond : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

1/2 cup grated fontina cheese
1/2 cup grated mozzarella
1/4 cup mascarpone, at room temperature
1/4 cup grated Parmesan
1/2 teaspoon Italian seasoning
2 garlic or plain naans, defrosted if frozen
2 tablespoons pesto
Red pepper flakes, optional

Steps:

  • Preheat the oven to 450 degrees F.
  • Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
  • Sprinkle with pepper flakes, if using.

CHEESE FLATBREAD



Cheese Flatbread image

The convenience of frozen bread dough and dried herbs makes this treat about as easy as it gets. To boost fiber, you can also use frozen whole wheat bread dough. Sharon Delaney-Chronis - South Milwaukee, WI

Provided by Taste of Home

Time 25m

Yield 16 servings.

Number Of Ingredients 7

1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons butter, softened
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup shredded part-skim mozzarella cheese

Steps:

  • On a lightly floured surface, roll dough into a 16x11-in. rectangle. Transfer to a 15x10x1-in. baking pan coated with cooking spray; build up edges slightly. Spread with butter. Sprinkle with paprika, garlic powder, oregano and basil. Prick the dough several times with a fork; sprinkle with cheese. Cover and let rise for 30 minutes. , Bake at 375° for 20-25 minutes or until crust is golden brown and cheese is melted. Serve warm.

Nutrition Facts : Calories 111 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 202mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

TRIPLE CHEESE FLATBREAD



Triple Cheese Flatbread image

Number Of Ingredients 8

2 cups Original Bisquick®
1/2 cup hot water
2 tablespoons margarine or butter, melted
1/4 cup shredded Cheddar cheese (1 ounce)
1/4 cup shredded Monterey Jack-Colby cheese (1 ounce)
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning, if desired

Steps:

  • 1. Heat oven to 450°. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with Bisquick gently roll in Bisquick to coat. Shape into a ball knead 60 times.2. Roll or pat dough into 12-inch square on ungreased cookie sheet. Spread margarine over dough. Mix remaining ingredients sprinkle over dough.3. Bake 10 to 12 minutes or until edges are golden brown. Serve warm.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 90 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 5mg Sodium 280mg Carbohydrate 9g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 6% Iron 2% DIET EXCHANGES: 1/2 Starch 1 Fat From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TRIPLE TOMATO FLATBREAD



Triple Tomato Flatbread image

Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my plum, sun-dried and cherry tomatoes. It's so easy, and will absolutely impress. -Rachel Kimbrow, Portland, Oregon

Provided by Taste of Home

Time 20m

Yield 8 pieces.

Number Of Ingredients 10

1 tube (13.8 ounces) refrigerated pizza crust
Cooking spray
3 plum tomatoes, finely chopped (about 2 cups)
1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
2 tablespoons olive oil
1 tablespoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Asiago cheese
2 cups yellow and/or red cherry tomatoes, halved

Steps:

  • Unroll and press dough into a 15x10-in. rectangle. Transfer dough to an 18x12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray. In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings., Carefully invert dough onto grill rack; remove foil. Grill, covered, over medium heat 2-3 minutes or until bottom is golden brown. Turn; grill 1-2 minutes longer or until second side begins to brown., Remove from grill. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 476mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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