1. Thaw sausage patties in cooler two days before preparation.
2. Prepare sour cream-sriracha sauce by whisking together sour cream and sriracha. Place in squeeze bottles. May keep refrigerated up to 5 days.
3. Chop sausage with pastry scraper or a knife. Place chopped pieces in a single layer on a sheet pan lined with parchment paper. Heat at 350° F for 7-8 minutes.
4. Partially cook potatoes by heating in oven according to manufacturer’s directions for ½ the recommended time.
5. Toss granulated garlic with shredded cheese.
6. To build flatbread, line full sheet pans with parchment paper. Place 6 flatbread squares on each sheet pan. Top each flatbread with ⅜ cup/3 oz. spoodle (1 ½ oz. weight) cheese, 2 oz. spoodle packed (1.14 oz. weight) turkey sausage pieces, and 2 oz. spoodle (¼ cup) partially cooked potatoes.
7. Preheat oven to 350 ̊ F. Bake flatbreads in the oven for 8-10 minutes.
8. Serve by drizzling sour cream-sriracha sauce (about 1 tbsp.) over flatbread, and then sprinkle with about ½ tbsp. chopped green onions. Serve immediately.

CCP: Hold thawed sausage patties, sour cream-sriracha sauce and garlic cheese at 41° F or lower. Heat sausage patties to 165° F or higher for 15 seconds. Hold cooked flatbreads at 140° F or higher.