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Nutrition Facts
Serving Size 170 g
(Approx. 6 Servings)
Amount Per Serving
Calories 490 Calories From Fat 340
% Daily Value*
Total Fat 38 g 58%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 910 mg 38%
Total Carbohydrate 13 g 4%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 28 g
Vitamin A 15% Iron 0%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Kale Drogo Flatbread
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

2 Tbsp extra virgin olive oil, plus more as needed for garnishing
1 Lb hot Italian sausage, crumbled or removed from casings
2 Tbsp red wine vinegar
3 cup(s) curly kale, roughly chopped, plus more as needed for topping pizza
2 Stonefire Roasted Garlic Naan Flatbread, plus more as needed
3 cup(s) H-E-B Shredded Mozzarella Cheese, as needed for topping flatbreads
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Preheat oven to 550ºF.
Place a medium sized non-stick sauté pan over medium-high heat. Add oil and sausage, breaking apart as it cooks, until sausage is just browned and fully cooked.
Using a slotted spoon, remove sausage to a bowl, leaving as much fat and drippings as possible in the pan.
Place same pan over medium-low heat, add red wine vinegar and stir with a wooden spoon until mixture is just bubbly.
Pour pan juices over kale to coat and gently massage to make kale a little softer. Set aside.
To assemble, sprinkle crumbled sausage evenly over flatbread, followed by cheese then top evenly with dressed kale.
Place on a sheet pan and bake until cheese is melted and kale is nicely roasted.
If desired, drizzle with olive oil and fresh herbs when ready to serve. Repeat process with each additional flatbread.


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