Savory Sausage Pumpkin Flatbreads
Ingredients
The flatbreads
-
2
pieces
Flatout Light Original Flatbread
The filling
-
5
oz
uncooked hot Italian poultry sausage
-
1
tablespoon
diced onions
-
1
clove
garlic, minced
-
⅛
teaspoon
dried rubbed sage
-
⅛
teaspoon
dried marjoram
-
1
cup
fresh torn spinach leaves
-
½
cup
canned pumpkin
-
1
oz
Parmesan cheese, finely shredded
-
to taste
salt
-
to taste
black pepper
Instructions
- Preheat the oven to 350°F.
- Mist a small skillet with cooking spray and heat over medium.
- Cook the sausage, breaking it into small pieces until browned.
- Add onions, garlic, sage, and marjoram; cook until sausage is done and onions are translucent.
- Stir in spinach and cook until wilted.
- Place flatbreads on the oven rack and bake for about 3½ minutes.
- Mix pumpkin with salt and pepper, then microwave for about 30 seconds.
- Spread warmed pumpkin on the flatbreads, leaving space for the crust.
- Top with the sausage mixture and sprinkle with Parmesan.
- Bake for another 5 minutes until cheese is melted and edges are browned.
- Slice and serve immediately.
Nutrition Facts (estimated)
Servings
2 flatbreads
Calories
314
Total fat
13g
Total carbohydrates
22g
Total protein
31g
Sodium
20mg
Cholesterol
20mg
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