Super Bowl: DIY Flatbread BAR

As I’ve mentioned before, leftovers are not my thing. But so as not to waste food, I try my hardest to transform the leftovers into something new. Recently after a party, we had a ton of leftover shredded buffalo chicken and meatballs. And what’s one to do with leftover shredded chicken and  meatballs? Well, make flatbreads out of them of course!

Most of the additional ingredients were things I had in the fridge, so this made for a very very inexpensive and tasty meal {neverbeenso tasty!} And because these were so good, I plan on including them in my Superbowl lineup! I recommend incorporating these into a DIY Flatbread Bar and provide the ingredients for people to make their own! The recipes I used are below!

Will doesn’t share my love of blue cheese, in fact he hates it. So I made two buffalo chicken flatbreads (one with the funk and one topped with avocado – which I also ate). And a meatball flatbread. But you can really throw together whatever you want! Get creative!





Buffalo Chicken and Meatball Mozz Flatbreads

  • Servings: 4-8
  • Difficulty: easy
  • Print

4 ready-made flatbreads

Buffalo Chicken:

2 cups leftover buffalo chicken, shredded
2 tablespoon blue cheese, crumbled
1/2 avocado, sliced
2 cup shredded mozzarella (or any  melting cheese)
2 tablespoon ranch dressing

Meatball Mozz (makes 2):

2 cup leftover meatballs with sauce, chopped
1 cup spinach, chopped
2 cups shredded mozzarella

1. Preheat oven to 400 degrees.
2.  Spread flatbreads out on a foil lined, oiled baking sheet.
3.  Layer toppings on flatbreads.
4. Bake for 12-15 minutes.
5. I drizzled my buffalo chicken flatbread with ranch afterwards just for presentation.
6. Cut in half or serve whole. Devour.

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