Pillsbury Bake-Off: JoAnn Belack's Pepper Jack-Salsa Flatbread w - WJTV News Channel 12

Pillsbury Bake-Off: JoAnn Belack's Pepper Jack-Salsa Flatbread with an Italian Twist

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JoAnn Belack, of Bradenton, is one of 100 finalists selected to compete for a $1 million in the 2014 Pillsbury Bake-Off. Her recipe is Pepper Jack-Salsa Flatbread with an Italian Twist. Photo credit Pillsbury JoAnn Belack, of Bradenton, is one of 100 finalists selected to compete for a $1 million in the 2014 Pillsbury Bake-Off. Her recipe is Pepper Jack-Salsa Flatbread with an Italian Twist. Photo credit Pillsbury
JoAnn Belack, of Bradenton, is one of 100 finalists selected to compete for a $1 million in the 2014 Pillsbury Bake-Off. Her recipe is Pepper Jack-Salsa Flatbread with an Italian Twist. Photo credit Pillsbury Bake-Off JoAnn Belack, of Bradenton, is one of 100 finalists selected to compete for a $1 million in the 2014 Pillsbury Bake-Off. Her recipe is Pepper Jack-Salsa Flatbread with an Italian Twist. Photo credit Pillsbury Bake-Off
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JoAnn Belack, of Bradenton, is one of 100 finalists selected to compete for a $1 million in the 2014 Pillsbury Bake-Off. Her recipe is Pepper Jack-Salsa Flatbread with an Italian Twist. You'll be able to vote for your favorite recipe in the 2014 Pillsbury Bake-Off finals in November in Nashville (get complete details here).

Pepper Jack-Salsa Flatbread with an Italian Twist, JoAnn Belack (read about Joann here)

Ingredients

  • 2 cups shredded reduced-fat mozzarella cheese (8 oz)
  • 1 can Pillsbury™ refrigerated thin pizza crust
  • 2 cups shredded pepper Jack cheese (8 oz)
  • 1 container (16 oz) refrigerated salsa, drained (about 1 cup)
  • 1/2 teaspoon Watkins™ Italian Seasoning
  • 1/2 teaspoon Watkins™ Garlic Powder

Directions

Heat oven to 400°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, reserve 1/4 cup of the mozzarella cheese.Unroll dough on cookie sheet. Press to form 12-inch square. With pizza cutter or kitchen scissors, cut dough in half. Pinch dough around edges of each half to form rim, crimping edges as desired. Bake 6 minutes. Sprinkle remaining 1 3/4 cups mozzarella cheese and the pepper Jack cheese evenly over flatbreads to within 1/2 inch of edges. Spoon salsa evenly over cheese; gently spread. Sprinkle with reserved 1/4 cup mozzarella cheese. Sprinkle with Italian seasoning and garlic powder. Bake an additional 10 to 15 minutes or until crust is golden brown and cheese is melted. Cut each flatbread crosswise into thirds; cut each third in half diagonally to make triangles.

How long, how much?

  • 20 minutes prep time
  • 35 minutes total time
  • 6 ingredients
  • 12 servings

Recipe info from the Pillsbury Bake-Off website.

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  • Web Poll

  • Which Pillsbury Bake-Off recipe do you like best?

  • Thank you for participating in our poll. Here are the results so far:

    Pepper Jack-Salsa Flatbread with an Italian Twist
    9%
    7 votes
    Spinach Dip-Stuffed Garlic Rolls
    42%
    30 votes
    Cinnamon-Pumpkin Muffins
    49%
    35 votes
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