Grilled Crescent Roll Flatbreads
1 - 2 tbsp. organic canola oil or other high heat oil
1 package crescent rolls
1/3 c. pizza sauce
¼ c. nutritional yeast
¼ c. finely chopped kale
½ c. shredded mozzarella of choice
4 thin slices fresh tomato
fresh cracked pepper
4 fresh basil leaves, chopped
Prepare a baking sheet by topping with a sheet of foil and brushing half the canola oil over foil evenly; prepare grill by brushing canola oil on grates.
Preheat the grill to medium heat.
Unroll the crescent rolls onto the prepared foil and separate into four rectangles. Gently press the dough to seal the creases of the triangles.
Turn foil with crescent rolls onto prepared grill, set foil back onto baking sheet, greased side up, and grill until bottom crescent rolls are golden brown; be sure to check every minute or two to prevent burning.
Using a spatula, flip each flatbread and cook 20 seconds or until grill marks appear.
Place back onto prepared foil and top each flatbread with pizza sauce; 1 Tbsp nutritional yeast, 1 Tbsp finely chopped kale; 2 Tbsp mozzarella and 1 slice tomato.
Place back onto grill until cheese is melted and tomatoes are warmed. Garnish with salt, cracked pepper, and fresh basil and serve.