Oven-Baked 4-Ingredient Beef Flatbread Squares Directions:
Line a large rimmed baking sheet with foil and preheat the oven to 425°F.
Heat a large nonstick skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
Add the lean ground beef and cook, breaking it into small crumbles, until browned and no pink remains, about 7 to 9 minutes.
Drain any excess liquid if needed, then keep the beef in small, even crumbles so it spreads neatly over the flatbreads.
Place the flatbreads on the prepared baking sheet.
Divide the cooked beef evenly over the flatbreads, spreading it close to the edges and pressing gently so it adheres.
Lay the reduced-fat provolone slices over the beef, overlapping slightly so most of the surface is covered.
Bake for 8 to 12 minutes, until the flatbread edges are crisp, the beef is hot, and the provolone is melted with lightly golden spots.
For extra color, broil for 1 to 2 minutes, watching closely so the cheese does not burn.
Let the flatbreads rest for 2 to 3 minutes, then cut into small squares or rectangles and serve warm.
WW Points Calculation
96% lean ground beef, 1 pound: 0.00 points
Light rectangular flatbreads, 2 large pieces: 24.00 points
Reduced-fat provolone cheese, 8 slices: 16.00 points
Olive oil, 1 tablespoon: 4.00 points
Points Information
Total Points: 44.00 points
Servings: 8 servings / 2 flatbread squares
Points per serving: 5.50 points
Nutrition Information
Calories: 245
Protein: 25 g
Carbohydrates: 20 g
Fat: 8 g
Fiber: 3 g
Sugar: 2 g
Sodium: 520 mg
I'm waiting for your comments! Enjoy!
