Italian Hero Flatbread

Crisp pastry is topped with 2 cheeses, oregano and pepperoni and baked to a golden brown. Sound delicious? Top it off with sun-dried tomatoes, prosciutto and a seasoned arugula mixture for a fabulous appetizer bursting with flavor!
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 20 minutes
  • total: 25 minutes
  • Serves: 18



  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/2 cup grated or shredded provolone cheese
  • 1/4 cup Parmesan cheese
  • 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves, crushed
  • 15 thin slices pepperoni
  • 2 teaspoons olive oil
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1/7 teaspoon kosher salt
  • 1/7 teaspoon freshly ground black pepper
  • 1 cup packed baby arugula
  • 2 ounces (about 12 thin slices) prosciutto
  • 1/2 of a 3.5-ounce package ready-to-eat sun-dried tomatoes, diced (about 1/2 cup)


  1. Heat the oven to 400°F.  Line a baking sheet with parchment paper. 

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10x16-inch rectangle.  Place the pastry sheet on the baking sheet.

  3. Using a sharp knife, score a 1-inch border around the edge of the pastry sheet.  Sprinkle the cheeses and oregano on the pastry to the border.  Arrange the pepperoni on the pastry to the border, making 3 rows, with 5 slices in each row.

  4. Bake for 20 minutes or until the pastry is golden brown.

  5. Beat the oil, lemon juice, parsley, salt and black pepper in a medium bowl with a fork or whisk.  Add the arugula and toss to coat.

  6. Top the pastry with the prosciutto, tomatoes and arugula mixture.  Cut the pastry into 18 pieces.

  7. Time-Saving: To save prep time, omit the oil, lemon juice, parsley, salt and black pepper and substitute 2 tablespoons of your favorite Italian salad dressing.

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