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Southwestern Flatbread
Southwestern Flatbread
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Refrigerated dough makes creating flavorful flatbread a breeze!
Prep Time:
20 Min
Total Time:
40 Min
Makes:
20 servings
Mary Ann Lee
Naples
,
FL
Bake-Off® Contest 40, 2002
(21)
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You may also enjoy:
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Lemony Carrot-Walnut Bread
Toasted Pecan and Rhubarb Bread
RECIPE
TIPS
REVIEWS (
2
)
NUTRITIONAL INFO
INGREDIENTS
2
teaspoons olive oil
1
(11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
1/2
cup roasted salted shelled sunflower seeds
1
teaspoon Mexican chili powder
1/2
to 1 teaspoon coarse salt
DIRECTIONS
1.
Heat oven to 375°F. Brush large cookie sheet with 1 teaspoon of the oil. Unroll dough onto oiled cookie sheet. With rolling pin, roll out to form 17x14-inch rectangle. Drizzle dough with remaining 1 teaspoon oil; brush to spread.
2.
In small bowl, combine sunflower seeds and chili powder; mix well. Sprinkle over dough. Firmly roll rolling pin over dough, pressing in seeds. (Break any air bubbles that form.) Sprinkle dough with salt.
3.
Bake at 375°F. for 12 to 16 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes. Tear or cut into pieces.
High Altitude Directions