Mushroom Fontina Flatbread with Crispy Sage

Ingredients

• For the Flatbread:

  • 2 Packs Martin’s Sweet Party Potato Rolls

  • 2 Tablespoons Olive Oil, divided

  • 1 Clove Garlic, minced

  • 1/4 Large Red Onion, thinly sliced

  • 8 Ounces Cremini Mushrooms, sliced

  • 6 Ounces Fontina Cheese, shredded

  • Salt & Pepper, to taste

• For Crispy Sage Leaves:

  • 1/4 Cup Olive Oil

  • 10 Fresh Sage Leaves

Directions

1. Preheat oven to 400 degrees Fahrenheit.

2. In a small bowl, combine 1 tablespoon of olive oil with minced garlic. Stir and set aside.

3. In a medium skillet, heat the other tablespoon of olive oil over medium-high heat. Add onions and mushrooms. Sauté for 3-5 minutes, stirring occasionally.

4. Using a rolling pin, flatten party roll sheets. Transfer both sheets, to a prepared large baking sheet.

5. Brush rolls with garlic olive oil. Top with shredded cheese, mushroom, and onions. Season with salt and pepper, to taste.

6. Place the baking sheet in the oven and bake until cheese is melted, about 12 minutes.

7. While the flatbreads are baking, make the crispy sage leaves. Heat about 1/4 cup olive oil in a small skillet. When hot, carefully drop a couple of sage leaves in the hot oil. Cook for 5-10 seconds and remove from the pan with tongs. Place on a paper towel. Continue frying the sage leaves in batches. They will crisp up quickly, so make sure you watch them closely.

8. Place the crispy sage leaves on top of the flatbreads once out of the oven. Cut into pieces and serve warm.

https://potatorolls.com/recipes/mushroom-fontina-flatbread-with-crispy-sage/