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This brilliant flatbread made with turkey breakfast sausage smells and tastes just like the holidays. From its Pillsbury™ crescent crust to the roasted sweet potatoes and cranberries on top, it’s like tasting the whole season in one bite.MORE+LESS-
medium sweet potato, peeled and cut in 1/2-inch cubes (about 1 1/2 cups)
teaspoons vegetable oil
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
cup shredded mozzarella cheese (4 oz)
cup fully cooked frozen turkey breakfast sausage crumbles (4 oz), heated as directed on package
cup crumbled chèvre (goat) cheese
cup dried cranberries
teaspoons chopped fresh sage leaves
Heat oven to 375°F. Line 15x10x1-inch pan with foil.
In small bowl, mix sweet potato, oil, salt and pepper. Spread potatoes in single layer in pan. Bake 25 to 30 minutes, stirring once, until potatoes are lightly browned on edges and tender.
Unroll dough to form 12x8-inch rectangle on ungreased cookie sheet. If using crescent roll dough, firmly press perforations to seal. Bake 9 to 10 minutes or until golden brown.
Top partially baked crust with mozzarella cheese, roasted potatoes, sausage, chèvre, cranberries and fresh sage. Bake 8 to 10 minutes or until cheese is melted and crust is deep golden brown.
- Don’t have chèvre? Substitute an extra 1/4 cup shredded mozzarella cheese in this recipe instead.
- The orange fleshed sweet potatoes used in this recipe are often labeled as yams in your grocery store’s produce department.
Serving Size: 1 Slice
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.