BBQ Grilled Sausage Flatbread

BBQ Grilled Sausage Flatbread
Yield:
16 servings, 1 sandwich (245 g) each

Ingredients

Ingredients Weights Measures
prepared pizza dough (4-oz. balls) 4 lb. [1.8 kg] 16 each
red peppers, rough chop 8 oz. [225 g] 2 cups [500 mL]
yellow peppers, rough chop 8 oz. [225 g] 2 cups [500 mL]
sugar 6 oz. [170 g] 2/3 cup [150 mL]
white wine vinegar 6 fl oz [170 g] 3/4 cup [175 mL]
Kraft BarBQ Sauce 30 fl oz [850 g] 3 cups [750 mL]
Italian sausage links (1 lb./4 oz. each) 4 lb. [1.8 kg] 16 each
frisee 8 oz. [225 g] 2 qt. [2 L]
prepared pizza dough (4-oz. balls) 2 lb. [900 g] 8 each
red peppers, rough chop 4 oz. [115 g] 1 cup [250 mL]
yellow peppers, rough chop 4 oz. [115 g] 1 cup [250 mL]
sugar 3 oz. [85 g] 1/3 cup [75 mL]
white wine vinegar 3 fl oz [85 g] 1/4 cup [90 mL]
Kraft BarBQ Sauce 15 fl oz [425 g] 1-1/2 cups [375 mL]
Italian sausage links (1 lb./4 oz. each) 2 lb. [900 g] 8 each
frisee 4 oz. [115 g] 1 qt. [1 L]

Directions

Place pizza dough in lightly oiled pan; cover until ready to use. (Refrigerate if not using within 2 hours.)

Place peppers in saucepan. Add sugar and vinegar; mix well. Cook until slightly thickened. Puree in blender; return to saucepan. Stir in barbecue sauce. Bring to simmer on low heat; keep warm.

Grill sausages until done; keep warm.

For each serving: Roll and stretch 1 pizza dough ball into 10- to 12-inch round. Grill until crust is lightly charred on both sides.

Spread 1 flatbread with 1-1/2 oz. (45 g) sauce; top with 1/2 oz. (15 g) frisee and 1 sausage link. Fold in half; secure with wooden skewer, if desired.

Kraft Kitchens Tips

Special Extra
Cut additional peppers into strips. Grill, then use to garnish sandwiches.

569966 : 144510

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Nutritional Information
Calories
 650
Total fat
 29 g
Saturated fat
 8 g
Cholesterol
 50 mg
Sodium
 2040 mg
Carbohydrate
 79 g
Dietary fibre
 3 g
Sugars
 27 g
Protein
 24 g
Vitamin A
 8 %DV
Vitamin C
 80 %DV
Calcium
 6 %DV
Iron
 30 %DV