Bacon And Turkey Flatbread Recipes

Steps:

• Preheat oven to 425 degrees F.
• Cook bacon pieces in a medium nonstick skillet over medium heat until cooked through and browned, 8 to 10 minutes. Transfer to a plate lined with a paper towel and let cool.
• In a small bowl, combine olive oil and garlic.
• Place flatbread on a baking sheet and brush with garlic oil. Sprinkle cheese evenly over flatbread. Top with cooked bacon and tomato halves.
• Bake pizza for 10 minutes or until cheese is melted. Remove from oven.
• Place basil leaves on pizza. Drizzle balsamic glaze on top. Cut pizza into slices and serve.

Steps:

• 1. Put coleslaw mix in a bowl. In a small bowl, place mayonnaise, balsamic vinegar, and Sweet n Low packet (or a little sugar to taste). Mix well.
• 2. Add to coleslaw mix and mix well.
• 3. Salt and pepper to taste. This is enough to make 4 wraps; set aside.
• 4. Place your wraps on a flat surface and place one scoop full of coleslaw mix per wrap.
• 5. Add 2 teaspoons of bacon bits and 2 teaspoons of feta.
• 6. Then add 3 slices of turkey, sliced tomatoes, and a little purple onion onto each wrap.
• 7. Wrap tight.
• 8. Cut diagonally... ready to serve and enjoy.

Steps:

• 1. Cook the bacon, but don't let it get too crispy.
• 2. Spread the ranch dressing evenly across the pita/flatbread.
• 3. On one half of the flatbread, place the 2-3 slices of turkey, then the 2 slices of bacon, then 2 slices of cheese.
• 4. Fold the flatbread over in half, and place it in either a panini grill (or similar countertop grill) or in a heated frying pan. If using a frying pan, you will need to place a cast iron skillet or similar heavy object on top to keep pressure on it, and cook each side for 2-3 minutes. With the panini grill, you will need to cook the sandwich for about 3-5 minutes depending on your grill.
• 5. Enjoy! =).

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• Lay the bacon out onto a rimmed baking sheet. Bake for 14 to 16 minutes, or until crisp and golden brown. Transfer the bacon to a piece of paper towel and set aside to cool.
• Meanwhile, mince 2 cloves of the garlic and add them along with the vinegar to the baking sheet and stir into the bacon fat. Add the mushrooms and toss to coat. Season with salt and pepper and bake for 15 to 20 minutes, or until golden brown.
• In the bowl of a food processor, combine the beans, basil, chives, Parmigiano-Reggiano, lemon zest, lemon juice and olive oil. Roughly chop the remaining 2 cloves of garlic, add to the food processor and blitz well until smooth and spreadable, scraping down the sides of the bowl a few times throughout. Add in 2 tablespoons of water and blitz to combine. If the mixture is still a bit thick, add in the remaining 2 tablespoons of water then season to taste with salt and pepper.
• Spread the flatbreads with Dijon mustard and top each with a good helping of the herby white bean spread. Scatter over some roasted mushrooms and crumble 2 slices of bacon over each flatbread. Finish with the arugula or basil and season with salt and pepper and a little extra virgin olive oil, if desired.