WRAP DOUGH RECIPE RECIPES

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SUPER FLATBREAD WRAPS RECIPE: HOW TO MAKE IT



Super Flatbread Wraps Recipe: How to Make It image

“These are my family's favorite! My kids will eat anything we roll up in this. The original recipe called for all white flour and a lot of salt. I added whole wheat flour to make it healthier and cut back on the salt.” Fay Strait - Waukee, Iowa

Provided by Taste of Home

Categories     Lunch

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 13

1/2 teaspoon active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon olive oil
1/2 teaspoon salt
1/3 cup whole wheat flour
1 cup all-purpose flour
FILLING:
1 beef flank steak (1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded lettuce
1/4 cup sliced ripe olives
2 tablespoons crumbled feta cheese

Steps:

  • In a small bowl, dissolve yeast in warm water. Add the oil, salt, whole wheat flour and 3/4 cup all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into an 8-in. circle., Heat a large nonstick skillet over medium heat; add a portion of dough. Cook for 30-60 seconds or until bubbles form on top. Turn and cook until the second side is golden brown. Remove and keep warm. Repeat with remaining dough, adding cooking spray as needed., Lightly oil the grill rack. Sprinkle steak with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes before cutting steak thinly across the grain. Serve on warm flatbreads with lettuce, olives and cheese.

Nutrition Facts : Calories 348 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 770mg sodium, CarbohydrateContent 32g carbohydrate (1g sugars, FiberContent 3g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

GOOEY BRIE CRESCENT WRAP RECIPE | REE DRUMMOND | FOOD NETWORK



Gooey Brie Crescent Wrap Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 35 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Two 8-ounce packages refrigerated crescent rolls
1/3 cup cranberry preserves/spread 
8 ounces Brie, cut into 1/2-inch cubes 
1/2 cup chopped pistachios 
1/2 cup dried cranberries 
1 large egg, beaten 
1 tablespoon chopped fresh rosemary plus a few sprigs, for garnish 
1 teaspoon flaky sea salt, optional, plus more for serving
2 tablespoons honey 

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  • Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
  • Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
  • Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.

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