Turkey Cranberry Flatbread

turkey-cranberryThe timing of this post isn’t the best since Thanksgiving was a few months ago, but I’m trying to get all of the recipes I had on Facebook onto here. There are only so many sandwiches you can eat from Thanksgiving leftovers before getting tired of them.

My inspiration was this Tastefully Simple recipe for a turkey cranberry flatbread pizza, but I wanted to do something that would use only ingredients I had on hand, so I made some changes.


  • 1 package Bountiful Beer Bread mix (buy here)
  • ¾ cup hot water
  • 2 Tbsp. olive oil
  • ½ cup cranberry sauce
  • ¾ to 1 cup chopped turkey
  • ½ cup cooked, chopped bacon
  • ¼ cup sliced (super thin) red onion
  • ¾ cup Italian 4-cheese blend
  • ¼ cup cheddar cheese

If you don’t have the 4-cheese blend, you could use a shredded mozzarella instead.


Preheat oven to 375°.

Go here and follow the recipe for making the crust. Cut it in half if you can’t fit the entire thing on one baking sheet. I only used half of the dough and froze the other half for another flatbread experience. The proportions of ingredients above assume use of all of the dough.

Place on a baking sheet (either greased or with a silicone baking mat). Prick with a fork all over to prevent crust from puffing while baking. Bake for about 10 minutes until it’s a light golden brown color.

Spread the cranberry sauce on the crust as the base (like sauce would normally be). Sprinkle cheeses on top. Add turkey, bacon, and onion. Bake 10-12 minutes until cheese is melted and lightly browned.

If you used a silicone baking mat, don’t use the pizza cutter. You might be ok, but I wouldn’t want to take any chances in ruining the mat.

Pumpkin Bread Mini-Loaves

pumpkinmini-loavesI made these to give to coworkers for Halloween and they were a huge hit! I used canned pumpkin the first time, and homemade puree the next time I made them. If you use homemade puree, you’ll need to make sure it’s packed into the measuring cup.


2 cups bread flour
½ tsp salt
½ tsp baking powder
1 tsp baking soda
½ tsp ground cloves
½ tsp allspice
1 tsp cinnamon
1 tsp nutmeg
2 cups sugar
3/4 cup butter softened, plus a little more for greasing pans
2 eggs
1 (15oz) can of pumpkin or equivalent of homemade pumpkin puree


Preheat oven to 325°.  Grease 4 mini loaf pans with butter. If you’re using full loaf pans instead of minis, use two.

Whisk together flour, salt, baking powder, baking soda, & spices and set aside.

Beat butter & sugar until blended. Add eggs one at a time. Beat well after each addition. Continue beating until it’s light & fluffy, then beat in pumpkin.

Beat in flour gradually.

Pour batter into the loaf pans. Bake for 15-20 minutes or until a knife comes out clean. You’ll need to bake longer for full sized loaves, about 60 minutes.