1 Flatout® Light Flatbread
2 oz garlic-herb goat cheese, softened
1 tsp olive oil

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Heat large skillet over medium-high heat. Brush Flatout with olive oil; lay oil-side out on cutting board. Spread goat cheese over entire Flatbread and fold in half, quesadilla style. Grill 2-4 minutes, turning once, until golden brown. Cut into wedges and serve with fresh green salad or soup. Enjoy! Serves 2.

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171 Calories ● 11g Protein ● 9g Carbs ● 4.6g Fiber ● 12g Fat

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1 Flatout® Light Flatbread
1 tsp canola oil

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For Bowl: Preheat over to 375°F. Brush both sides of Flatout with oil. Lay Flatbread over inverted 3-4 inch diameter oven safe bowl or coffee mug. Press 4 sides (evenly spaced) into side of bowl. Place on baking sheet. Bake 8-10 minutes until Flatout begins to brown. Remove from oven. Let cool 15 minutes before inverting onto serving plate and filling with garden salad.

For Tower: Preheat over to 375°F. Trim 1″ off each long end of Flatout bread. Brush both sides with oil. Roll into cylinder with an inch or so of overlap, just enough to secure both ends with a toothpick. Place on baking sheet and bake 5-6 minutes until the Flatout begins to brown. Let cool before removing toothpicks and filling with salad greens.

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130 Calories ● 9g Protein ● 16g Carbs ● 9g Fiber ● 7g Fat

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