Roasted Red Pepper, Arugula & Feta Flatbreads

• 3 cups Philadelphia Light Brick Cream Cheese Spread
• 1 cup PURE Kraft Refrigerated Sweet Balsamic Vinaigrette
• 24 each naan breads (8 inch)
• 4-1/2 cups Kraft Mozzarella Cheese, shredded
• 1-1/2 qt. roasted red pepper strips
• 4-1/2 cups feta cheese, crumbled
• 3 qt. baby arugula, loosely packed
• 1/2 cup PURE Kraft Refrigerated Sweet Balsamic Vinaigrette

1. Combine first 2 ingredients until well blended.
2. Refrigerate until ready to use, or up to 2 days ahead of time.
3. For each serving: Place 1 naan on parchment paper-lined baking sheet; top with 2 Tbsp.
4. (30 mL) of the cream cheese mixture, spreading evenly.
5. Top with 3 Tbsp.
6. (45 mL) mozzarella, 1/4 cup (50 mL) red peppers and 3 Tbsp.
7. (45 mL) feta.
8. Bake in 425 degrees F (220 degrees C) standard oven 8 to 10 min.
9. or until warmed through and cheese is melted.
10. Top with 1/2 cup (125 mL) arugula and 1 tsp.
11. (5 mL) dressing.

philadelphia light brick cream cheese, vinaigrette, naan breads, mozzarella cheese, red pepper, feta cheese, baby arugula, vinaigrette

Taken from www.kraftrecipes.com/recipes/roasted-red-pepper-arugula-feta-flatbreads-172540.aspx (may not work)