Inspired by the huaraches (mini pizzas) of Mexico City, crispy flatbread is topped with spicy refried beans, sautéed poblanos, cheese, fresh avocado, lettuce, and sour cream.

Yield: 20 Flatbreads

Ingredients

• 1 Pch Santiago® EXCEL® Refried Beans Smooth, prepared (Item #28816)
• 5 Cup Avocado, 1/4″ diced
• 5 Cup Fire-roasted tomato salsa
• 3.75 Qt. Romaine lettuce, shredded
• 20 Each Flatbread, baked
• 2.5 Cup Cotijo cheese
• 6.5 Cup Poblano peppers, 1/4″ diced, sautéed
• 1.25 Cup Sour cream

Directions

1. Prepare beans according to package directions. Add salsa and stir well to combine. Hold warm.
2. To assemble, top flatbread with 2/3 cup spicy beans, 1/4 cup peppers, 1/4 cup diced avocado, 3/4 cup shredded lettuce, 2Tbsp cheese and then drizzle 1.5 Tbsp sour cream. Serve immediately.

A flaky crust spread with horseradish goat cheese and topped with tender beef brisket, macaroni and cheese, crispy Battered Onion Petals, sliced jalapeños and fresh arugula.

Yield: 2 servings

INGREDIENTS:

• 6 each Battered Onion Petals, prepared according to package directions
• 1 each flatbread
• 1 cup horseradish goat cheese, prepared
• 1/4 lb. beef brisket, prepared and chopped.
• 1/2 cup macaroni & cheese, prepared
• 2 Tbsp. red onion (#6833), julienned
• 2 Tbsp. jalapeños, sliced
• Arugula (#26455), packed for garnish

DIRECTIONS

1. Preheat oven to 425˚F.
2. Place the flatbread onto a baking sheet and spread it with the horseradish goat cheese.
3. Top the flatbread with the Battered Onion Petals, beef brisket, macaroni and cheese, red onion and jalapeños.
4. Bake 6-8 minutes, or until the flatbread is disired doneness.
5. Top with arugula

Elevate your flatbread items and more with the honey wheat lavash bread we added from Joseph’s Bakery. This flat yet tender and tasty bread is a great go-to for pizzas, wraps– even baked chips! From Zee Zees®, try their delicious unsweetened cinnamon applesauce. With no artificial flavors or colors, no added sugars and sweeteners, and 100% vitamin C you can feel good about providing applesauce that is good tasting and good for you.

From American Foods Group®, we added choice fresh boneless peeled tri tips. A delicious cut of beef that stays tender, juicy and flavorful and pairs well with a marinade. On the pork side of things, we added smoky applewood bacon from Old Smokehouse®. The fresh half slabs are smoked over applewood chips for a distinctive one-of-a-kind flavor, and left in their original form for you to use and customize however you see fit. Going a little more local, we added Maine Family Farms chicken sausage made with Geaghans’ special reserve sauce. The popular Maine-made sauce provides the perfect balance between sweet and spicy on these tasty fully cooked chicken sausages.

For our nonfood items, we added dinner knives from Oneida® and meat trays from Sealed Air’s Cryovac® and Eco Products®. These heavy weight Windsor knives are silver in color and simple to use which make them great for customer use. The meat trays from Sealed Air’s Cryovac® line are available in three different sizes and are compostable, making cleanup and waste easier. The meat trays from Eco Products® are also compostable, offered in four different sizes, and are made from a sugarcane-based material.

Take a look at our full list below:

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

INGREDIENTS
serves 12 

• 3 lbs rough cut chicken
• 1/4 cup cooking oil
• 1 lbs chopped and rendered bacon
• 2 lbs shredded cheddar cheese
• 1 cup halved cherry tomatoes
• 1 pinch chopped flat leaf parsley
• 12 cups sliced, chiffonade fresh baby spinach
• 2 ounce garlic oil
• 3 lbs prepared pizza flatbread dough

DIRECTIONS

1. 1. Portion the dough out to 12 4oz pieces; flatten each piece to a 1/4 inch-thickness onto a greased shallow rimmed pan.
   2. Heat oven to 450˚F-500˚F
   3. Brush flatbread with garlic oil, reserving the remainder of oil for the spinach.
   4. Portion chicken onto prepared dough; top with cheese, bacon and tomatoes.
   5. Transfer into hot oven and bake until bottom of the crust is browned, about 10-15 minutes.
   6. Remove flatbread from oven.
   7. Toss fresh baby spinach with the reserved garlic oil, salt and pepper arrange onto each flatbread, and serve!

First from Costanzo’s we have two new Sub Rolls. A Rustic Sub Roll 10″, and a Rustic Hoagie Sub Roll 8.25″. Costano has been in business since 1933 is always working to take traditional and innovative products to the next level. Next from Sparrow, a Pastry Vanilla Paste. An all-natural vanilla paste, comes in a 35 oz bottle, and can be easily added to any dessert for an outstanding vanilla flavor. Also has the seeds in the paste to create the French Vanilla look in ice cream and pastry cream. From Superior Nut, Mixed Nuts with Peanuts Topping. A combination of fresh roasted cashews, brazils, pecans, almonds, filberts and peanuts. Two new products from Highland Market. First a new Chili Powder, Dark. Use this mix of chili peppers and red pepper to add spicy heat to your dishes. And a Tumeric Spice Powder. Tumeric is a flower plant where the roots are used in cooking. Known as the golden spice of the nation because of the yellow color. Healthy Ones has a new Virginia Baked Ham, certified by the American Heart Association, a “better for you” deli meat. No artificial ingredients for fillers. From Armour, a smoked cocktail sausages, frozen and 480 franks per case. Next from Fontanini, a Par-Baked Flatbread. The crust is made with high protein wheat flour and is baked to a light golden color with light grill marks on the bottom. The crust is dusted with breadcrumbs for an authentic texture. Lastly from Pro Planet, we have two new White Hinged Containers with lids. The first is sized at 9x9x3, made with 40% natural mineral content, reducing the amount of total plastic. And the second is available in size 6x6x3, also made with 40% natural mineral content. Both supporting your sustainability goals. Non-absorbent, cut resistant and resistant to sauces and liquids soaking through.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 6/12/19.

Tim showed the attendees some fun ways to get creative with flatbread! Versatile and delicious, here are four easy recipes utilizing flatbread; follow the instructions or add your own unique touch!

WOW BANANA WRAP
INGREDIENTS

• Rectangle WG Flatbread item #10487
• WOW Butter item #10391
• Dates
• Banana item #26105
• Granola item #7031

DIRECTIONS

1. Bring flatbread to room temperature and roll out once with a rolling pin*
   *rolling out flatbread makes it less brittle
2. Spread a layer of WOW Butter on flatbread.
3. Lay banana on flatbread, and line one side with dates. Sprinkle with granola and roll up. Cut into bite size pieces and serve!

MEDITERRANEAN WRAP
INGREDIENTS

• Rectangle WG Flatbread item #10487
• Hummus item #15052
• Feta Cheese item #3795
• Arugula, or Spring mix item #26455
• Cucumbers item #26114
• Apple Cider Vinegar
• Sugar
• Salt & Peper

DIRECTIONS

1. Bring flatbread to room temperature and roll out once with a rolling pin.
2. Spread a layer of hummus on flatbread.
3. Sprinkle feta cheese, or shredded cheese of choice, on flatbread.
4. Layer arugula, or mixed greens of choice, on top of feta.
5. Take marinated cucumbers* and place on top of arugula.
   *salt, pepper, apple cider vinegar and sugar, mix together. Set cucumbers in mixture and let sit in fridge
6. Roll up, and cut into bite size pieces.

BRUSCHETTA SANDWICH
INGREDIENTS

• Circle WG Flatbread item #19403
• Mozzarella, fresh or shredded
• Tomato (or salsa) item #87467
• Basil (fresh or dried) item #7806
• Balsamic item #7242
• Honey

DIRECTIONS

1. Layout flatbread.
2. Place mozzarella on flatbread, spoon salsa or place sliced tomato on top of cheese.
3. Lastly lay basil down on the top.
4. Drizzle balsamic honey* on top of basil.
   *mix equal parts balsamic and honey in a bowl. 
5. Place other piece of flatbread on top, cut in half and serve!

GOOD MORNING FLATBREAD TACO
INGREDIENTS

• Circle WG Flatbread item #19403
• Scallions *optional
• Cheese curds or shredded cheddar item #6003
• Tomato or salsa item #87467
• Guacamole
• Dried sriracha seasoning item #18328
• Greek yogurt item #8500

DIRECTIONS

1. Warm flatbread in a pan, and layout flat.
2. Add scallions to scrambled eggs, and place on top of flatbread.
3. Lay tomato, or salsa on top of eggs, and top with cheese curds or shredded cheese and guacamole.
4. Next finish off with sriracha yogurt*
   *mix greek yogurt, salt, pepper and dried sriracha seasoning to taste. 
5. Fold up like a taco and serve!

INGREDIENTS

3 oz Sweet Baby Ray’s Garlic Parmesan Sauce item #10858
1/2 cup shredded Italian three cheese blend item #5984
1/4 cup roasted oven dried plum tomatoes item #26138
1/2 cup sliced, roasted Italian fennel sausage
1/4 cup julienne roasted red bell peppers
2 tablespoon chopped basil
2 flat bread dough item #1922

DIRECTIONS

• Top the flat bread with garlic parmesan sauce, getting 1/4″ from each side.
• Top the sauce evenly with Italian three cheese blend, roasted tomatoes, roasted bell peppers and roasted sausage.
• Bake at 425˚F until the crust is golden brown and the cheese has melted.
• Slice, and serve topped with fresh basil.

See More Recipes

From Ruiz Foods we’ve added their BBQ Chicken Tornados and from Joseph’s we’ve added Whole Wheat, Lavash roll-up squares. Joseph’s brings you the great taste of Whole Wheat in their authentic Lavash Roll-Up Flat Bread. Wholesome taste and convenience makes this bread the perfect alternative for the everyday sandwich.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 7/4/18.

INGREDIENTS

1 flatbread
3 tablespoons pasta sauce
1 1/2 ounce shaved deli ham
1/4 cup pineapple tidbits, well drained
2 tablespoons diced green bell pepper
1 1/2 ounce shredded mozzarella cheese

DIRECTIONS

• Pre-heat oven to 450˚F
• Top flatbread with pasta sauce, and most of the cheese. Arrange ham, pineapple and green pepper on top. Sprinkle with remaining cheese.
• Place in oven, for 5-6 minutes or until golden brown, and serve!

See More Recipes

INGREDIENTS
Serves: 1

1 thaw whole grain flatbread item #10487
2 scrambled eggs
2 green and red bell peppers, sliced
1 onion, sliced
1 cup mozza-cheddar blend, shredded
0.5 cup pizza sauce
3 pieces bacon strips

DIRECTIONS
1. Thaw flat bread.
2. Fry bacon in pan or on flat top.
3. Slice pepper and onions and sauté in pan.
4. Scramble eggs in pan.
5. Spread sauce on flatbread
6. Sprinkle cheese blend on sauce.
7. Add sautéed peppers and onions.
8. Add scrambled eggs
9. Top with bacon.
10. Sprinkle a pinch of cheese on top.
11. Place flatbread on parchment lined tray and bake in oven at 500˚F for four minutes or until cheese is properly melted.