Italian Hero Flatbread

Campbell's Italian Hero Flatbread Recipe

Crisp pastry is topped with 2 cheeses, oregano and pepperoni and baked to a golden brown. Sound delicious? Top it off with sun-dried tomatoes, prosciutto and a seasoned arugula mixture for a fabulous appetizer bursting with flavor!

At a glance

Prep

25 min.

Total

1 hr. 25 min.

Serves

18

Thaw: 40 min.

Bake: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

2 tablespoons all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup grated or shredded provolone cheese
1/4 cup Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves, crushed
15 thin slices pepperoni
2 teaspoons olive oil
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup packed baby arugula
2 ounces (about 12 thin slices) prosciutto
1/2 of a 3.5-ounce package ready-to-eat sun-dried tomatoes, diced (about 1/2 cup)

How to Make It

  • 1

    Heat the oven to 400°F.  Line a baking sheet with parchment paper. 

  • 2

    Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10x16-inch rectangle.  Place the pastry sheet on the baking sheet.

  • 3

    Using a sharp knife, score a 1-inch border around the edge of the pastry sheet.  Sprinkle the cheeses and oregano on the pastry to the border.  Arrange the pepperoni on the pastry to the border, making 3 rows, with 5 slices in each row.

  • 4

    Bake for 20 minutes or until the pastry is golden brown.

  • 5

    Beat the oil, lemon juice, parsley, salt and black pepper in a medium bowl with a fork or whisk.  Add the arugula and toss to coat.

  • 6

    Top the pastry with the prosciutto, tomatoes and arugula mixture.  Cut the pastry into 18 pieces.

Full Screen View

  • Time-Saving: To save prep time, omit the oil, lemon juice, parsley, salt and black pepper and substitute 2 tablespoons of your favorite Italian salad dressing.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#61307

Your Recently Viewed Recipes