Smoked Corn & Pulled Pork Flatbread

Smoked Corn & Pulled Pork Flatbread
Yield:
60 servings, 1/3 flatbread (100 g) each

Ingredients

Ingredients Weights Measures
Flatbread Dough
warm water (100ºF) 24 fl oz [675 g] 3 cups [750 mL]
active dry yeast 1 Tbsp. [15 mL]
all-purpose flour 35 oz. [985 g] 1-3/4 qt. [1.75 L]
salt 2 Tbsp. [30 mL]
sour cream 3.5 oz. [100 g] 1/2 cup [125 mL]
Seasoned Butter
butter, cubed 1 lb. [450 g]
barbecue rub seasoning 2 Tbsp. [30 mL]
Flatbread Assembly
Kraft BarBQ Sauce 50 fl oz [1.4 kg] 1-1/4 qt. [1.25 L]
Grilled red onions, diced 15 oz. [425 g] 3 cups [750 mL]
ears corn on the cob, smoked or grilled, kernels cut from cob 20 oz. [565 g] 12 each
Cooked pork, pulled 5 lb. [2.2 kg] 1-1/4 gal. [5 L]
KRAFT Shredded Mild Cheddar Cheese 2.5 lb. [1.1 kg] 2.5 qt. [2.5 L]
Flatbread Dough
warm water (100ºF) 6 fl oz [170 g] 3/4 cup [175 mL]
active dry yeast 1/4 Tbsp. [3.75 mL]
all-purpose flour 8.75 oz. [250 g] 1-3/4 cups [425 mL]
salt 1/2 Tbsp. [7 mL]
sour cream 2 Tbsp. [30 mL]
Seasoned Butter
butter, cubed 4 oz. [115 g]
barbecue rub seasoning 1/2 Tbsp. [7 mL]
Flatbread Assembly
Kraft BarBQ Sauce 12.5 fl oz [355 g] 1-1/4 cup [312 mL]
Grilled red onions, diced 3.75 oz. [105 g] 3/4 cup [175 mL]
ears corn on the cob, smoked or grilled, kernels cut from cob 5 oz. [140 g] 3 each
Cooked pork, pulled 1.25 lb. [565 g] 1-1/4 qt. [1.25 L]
KRAFT Shredded Mild Cheddar Cheese 10 oz. [285 g] 2 cups [500 mL]

Directions

Flatbread Dough: Mix water and yeast in large bowl; let stand 5 min. Add flour; mix until blended. Place in large clean bowl; cover. Let rise in warm place 20 to 30 min. or until doubled in volume.

Punch down dough; sprinkle with salt. Add sour cream; knead 3 to 4 min. or until blended. Cover. Refrigerate overnight. Scale into 20 (3-oz. [85-g]) balls (or into 5 balls for trial recipe). Refrigerate, covered, until ready to use.

Seasoned Butter: Cook butter and seasoning in saucepot on low heat until butter is melted. (Do not boil.)

For each flatbread (3 servings): Heat grill to 400ºF (200ºC). Roll out 1 ball of dough to 14x6-inch oval; dock well with fork. Brush with 3/4 Tbsp. (11 mL) Seasoned Butter. Place, buttered-side-down, on hot grill. Cook until bubbly and lightly browned. Brush with additional 3/4 Tbsp. (11 mL) Seasoned Butter; turn. Grill until lightly charred. Remove from grill.

Brush flatbread with 1/4 cup (50 mL) barbecue sauce. Sprinkle with 2-1/2 Tbsp. (37 mL) onions and 1 oz. (30 g) corn. Top with 4 oz. (115 g) pork and 2 oz. (60 g) cheese. Return to grill; cook until bread is charred and cheese is melted. Cut into 6 slices.

Kraft Kitchens Tips

570063 : 145215

Average Rating (2)
Rated
by madhu
5/20/2016 8:19:20 AM
Nutritional Information
Calories
 300
Total fat
 17 g
Saturated fat
 9 g
Cholesterol
 65 mg
Sodium
 810 mg
Carbohydrate
 22 g
Dietary fibre
 1 g
Sugars
 6 g
Protein
 17 g
Vitamin A
 10 %DV
Vitamin C
 4 %DV
Calcium
 15 %DV
Iron
 10 %DV