Blackened Filet Flatbread Melts
Blackened Filet Flatbread Melts - chopped bell peppers, asparagus tips, cheddar and Parmesan cheeses and blackened filet top refrigerator pizza dough.
Servings: 4 servings
- 1 lb beef filets cubed
- 2 tbsp butter
- 4 tbsp blackened seasoning
- 1 can 13.8 oz Pillsbury™ refrigerated Classic Pizza Crust
- 1 tbsp olive oil
- 1 cup cheddar cheese separated
- 1 bunch asparagus tips
- 1/2 each red yellow, orange and green Bell Peppers, chopped
- 1/2 cup shredded Parmesan cheese
Preheat oven to 425° F. Chop the bell peppers into small dice. Cut the tips of the asparagus off the stems (reserve stems for other use) and set aside.
Trim any fat from filets and cube into bite size pieces.
Melt the butter in a small bowl and toss the filet cubes in it. Coat with blackened seasoning, rubbing to adhere and set aside.
Get your skillet or cast iron pan smoking hot. Keep the area ventilated and add the filets. Sear quickly, shaking pan to distribute cubes of filet, for a minute or two tops. Remove from pan and set aside. You don’t want these completely cooked through as they will when baking with the flatbread later.
On a baking sheet lined with parchment paper, lay out the pizza dough and brush with olive oil. Distribute evenly over dough half the cheddar cheese, the blackened filet, bell peppers and asparagus tips.
Sprinkle the other half of the cheddar cheese and Parmesan cheese on top and bake for 15 minutes. Remove from oven and allow to cool slightly before cutting.
Calories: 563kcal | Carbohydrates: 1g | Protein: 32g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 132mg | Sodium: 948mg | Potassium: 415mg | Vitamin A: 1055IU | Vitamin C: 19.2mg | Calcium: 360mg | Iron: 3.1mg