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Individual Apricot and Cream Flatbreads

  • Prep 15 min
  • Total 40 min
  • Servings 12

Whipping cream and sweet apricots add a fun twist to flatbread! MORE + LESS -

Inspired Taste
April 18, 2013

Ingredients

1
can Pillsbury™ refrigerated artisan pizza crust with whole grain*
1/4
cup apricot jam or preserves
3/4
cup whipped cream
1/4
cup hulled pumpkin seeds (pepitas)

Steps

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  • 1
    Heat oven to 375°F.
  • 2
    Unroll dough onto work surface; press into 14x12-inch rectangle. Using 3 1/2-inch round cutter, cut dough into 12 rounds. Place dough rounds on ungreased cookie sheet.
  • 3
    Bake 8 to 10 minutes or until edges are golden brown and top is dry to the touch. Remove from cookie sheet to cooling rack. Cool 10 to 15 minutes.
  • 4
    Spoon about 1 teaspoon apricot jam onto each round; spread to cover. Top each with whipped cream and pumpkin seeds.

Expert Tips

  • *All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.
  • Substitute another favorite jam for the apricot jam.
  • Substitute nuts, such as walnuts or shelled pistachios, for the pumpkin seeds.

Nutrition Information

No nutrition information available for this recipe

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