Honey Mustard Beef Flatbreads are a flavorful dish that will look so impressive to family and friends!
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Hey guys. Remember me? I know. It’s been a while.
As you can imagine, I’ve been feverishly working on my cookbook, intensely working to ensure that it is 100% as amazing as I can possibly make it. It’s so hard for me not to tell you all about it, but sadly, we all have to wait a bit. I will tell you that it’s got my heart and soul, and I am living, sleeping, breathing, and definitely eating this book!
But. I can’t just leave you guys without an amazing new recipe in the meantime! So here we are. This Honey Mustard Beef Flatbread is your new favorite appetizer. Trust me. If you’ve ever ordered a flatbread in a restaurant (seems like they all have them on the menu nowadays, huh?) and wondered why you don’t make them at home, here’s your chance. These flatbreads are full of flavor, freeze well, and look impressive when you serve them. What’s not to love?
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- 2 Tablespoons canola oil
- 1 red onion, diced
- 1 lb ground beef
- 6 ounces pastrami, cut in strips
- 2 Tablespoons honey
- 2 Tablespoons mustard
- 1 Tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- Pinch sage (optional but recommended)
- 1 (20 oz) package frozen pizza dough, defrosted
- ¼ cup (approximately) mayonnaise
- Preheat oven to 400. Line two baking sheets with parchment paper and set aside.
- Heat oil in a large frying pan over medium heat. Add onions and saute for about 5 minutes, until translucent.
- Add ground beef and cook for another 5-10 minutes, stirring often to break up the meat into small pieces.
- Add pastrami strips, honey, mustard, apple cider vinegar, salt, garlic, and sage. Stir to combine. Set aside.
- Divide pizza dough into 4-5 pieces and roll and stretch each piece out on a lightly floured surface to form a long over shape and place on prepared baking sheets.
- Spread a thin layer of mayonnaise over the rolled out dough, then divide the beef mixture over the dough, leaving about half inch on all sides.
- Bake at 400 for 20-22 minutes, until the edges are golden brown. Cut in half to serve as an appetizer portion.
- These flatbreads freeze nicely. To reheat, place in a single layer on a baking sheet and reheat uncovered, until heated through.
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How do you recommend heating this up shabbat day on a hot plate? covered/uncovered? wrapped in tin foil?