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) SAVE $
1/2 teaspoon Watkins™ Italian Seasoning
1/2 teaspoon Watkins™ Garlic Powder
Instructions
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1 Heat oven to 400°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, reserve 1/4 cup of the mozzarella cheese.
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2 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.
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3 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.
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4 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.
