Vidalia Onion & Bacon Flatbread

Vidalia Onion & Bacon Flatbread
Yield:
12 servings or 24 servings, 1/2 flatbread (321 g) each

Ingredients

Ingredients Weights Measures
Vidalia onions, sliced 5 lb. [2.5 kg] 1-1/2 gal. [6 L]
water 72 fl oz [2 kg] 2-1/4 qt. [2.25 L]
salt 12 g 1-1/2 tsp. [7 mL]
bacon, cut into 1-inch batons 3-3/4 lb. [1.7 kg] 3 qt. [3 L]
pita breads (6 inch) 1-1/2 lb. [675 g] 12 each
Philadelphia Light Brick Cream Cheese Spread, softened 1-1/2 lb. [675 g]
fresh thyme, chopped 6 g 1/4 cup [50 mL]
Vidalia onions, sliced 15 oz. [425 g] 1 qt. [1 L]
water 12 fl oz [340 g] 1-1/2 cups [375 mL]
salt 2 g 1/4 tsp. [1 mL]
bacon, cut into 1-inch batons 10 oz. [285 g] 2 cups [500 mL]
pita breads (6 inch) 4 oz. [115 g] 2 each
Philadelphia Light Brick Cream Cheese Spread, softened 4 oz. [115 g]
fresh thyme, chopped 1 g 2 tsp. [10 mL]

Directions

Bring onions, water and salt to boil in medium saucepan on medium heat; simmer on low heat 30 min. or until onions are tender, stirring occasionally. Drain.

Meanwhile, cook bacon in skillet on medium heat until crisp, stirring frequently; drain.

For each flatbread, 2 servings: Grill 1 pita on medium-high heat 1 min. on each side or just until grill-marked on both sides. Spread with 2 oz. (60 g) cream cheese; top with 1 cup (250 mL) onions, 1/2 cup (125 mL) bacon and 1 tsp. (5 mL) thyme. Place in half-sheet pan.

Bake in 375ºF convection oven 2 to 3 min. or until heated through. Cut in half to serve.

Kraft Kitchens Tips

Special Extra
For a spicy version, add red pepper sauce to taste to the cream cheese before spreading onto grilled pitas.

566492 : 124139

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Nutritional Information
Calories
 310
Total fat
 16 g
Saturated fat
 7 g
Cholesterol
 45 mg
Sodium
 1030 mg
Carbohydrate
 27 g
Dietary fibre
 2 g
Sugars
 6 g
Protein
 15 g
Vitamin A
 8 %DV
Vitamin C
 15 %DV
Calcium
 8 %DV
Iron
 10 %DV