Servings
4
Total Cook Time
30MIN
Ingredients
- 8 frozen dinner rolls, thawed but still cold
- ¾ cup grilled corn kernels (from 2 ears of corn)
- 2 ripe peaches, thinly sliced or diced
- 1.5 cups Cache Valley® Creamery Monterey Jack Cheese, shredded
- ½ cup Cache Valley® Creamery Shredded Parmesan Cheese
- 2 tablespoons chopped fresh basil
- Olive oil for brushing
- Optional garnish: hot honey or balsamic glaze, microgreens
Steps
- Thaw & prep dough: Thaw 8 frozen rolls until soft but still cold.
Combine 2 rolls for each flatbread and flatten into a ¼” round—makes 4 total.
Press about 2 tablespoons of Cache Valley® Creamery Parmesan and a few kernels of grilled corn into one side of each dough round (this will be the bottom).
Press firmly so cheese and corn stick into the dough. - Grill the dough with cheese pressed in: Preheat the grill to medium and heat a cast iron griddle or skillet on the grates.
Lightly oil the pan. Place each dough round, Parmesan-corn side down, onto the hot surface.
Grill for 2–3 minutes, until the cheese on the bottom crisps and browns and the dough cooks 90% through. - Flip & top: Flip the flatbread. Quickly top with additional corn and a few peach slices and sprinkle with Cache Valley® Creamery Monterey Jack Cheese.
Remove from direct heat, close the grill lid or tent with foil and cook for another 2–3 minutes until the cheese melts and the peaches soften slightly. - Finish & garnish: Remove from the grill and sprinkle with fresh basil.
Optional: drizzle with hot honey for a sweet kick or balsamic glaze for tangy depth. Top with microgreens if desired.
Notes
No grill? No problem! This recipe works beautifully in a cast iron skillet on the stovetop and can be finished under the oven broiler for that gooey, golden cheese top.
