HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSheet Pan Sausage & Pepper Flatbreads
Sheet Pan Sausage & Pepper Flatbreads

Sheet Pan Sausage & Pepper Flatbreads

with Monterey Jack & Mozzarella

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Are you the type of person who only goes to baseball games for that huge Italian hoagie stuffed with sausage and peppers? We’re with you! This week, our chefs took the beloved dish from stadium fare to stellar weeknight dinner with a few delicious twists. First, they dropped the hoagie roll and replaced it with golden, crispy flatbread. They then spread with a rich tomato sauce and topped with sweet roasted pepper slices and savory sausage. Finally, they topped it with two kinds of cheese. Yep, it’s safe to say this dish is a home run.

Tags:Easy CleanupEasy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

9 ounce

Italian Pork Sausage

1.5 ounce

Tomato Paste

2 unit



½ cup

Mozzarella Cheese


¼ cup

Monterey Jack Cheese


Not included in your delivery

2 tablespoon



1 teaspoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories900 kcal
Fat52 g
Saturated Fat21 g
Carbohydrate71 g
Sugar10 g
Dietary Fiber4 g
Protein43 g
Cholesterol140 mg
Sodium1730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges. Slice top off green pepper; core and deseed, then cut crosswise into ½-inch-thick rings.


• Toss onion and green pepper on a lightly oiled baking sheet; season with salt and pepper. Add sausage* to same sheet. (For 4 servings, you may need to divide between 2 sheets; roast on top and middle racks.) • Roast on top rack, flipping halfway through, until veggies are tender and sausage is cooked through, 15-17 minutes.


• Meanwhile, in a medium microwave-safe bowl, combine ¼ cup water and 2 TBSP butter (1⁄3 cup water and 3 TBSP butter for 4 servings). Microwave until water is hot and butter has melted, 1 minute. • Whisk in tomato paste until smooth. Season with salt and pepper.


• Once roasted, remove veggies and sausage from baking sheet. Carefully wipe off sheet. Place flatbreads on same sheet. (For 4 servings, divide between 2 sheets; toast on top and middle racks.) • Toast on top rack until golden, 5-7 minutes. • Meanwhile, carefully slice sausage on a diagonal into ½-inch-thick pieces.


• Once flatbreads are toasted, remove sheet from oven. Evenly spread flatbreads with sauce, then top with mozzarella, Monterey Jack, sausage, and veggies. Season with salt and pepper. • Bake until cheese melts and flatbreads are golden brown, 3-5 minutes.


• Allow flatbreads to cool slightly, then slice into pieces. • Divide between plates and serve.