Blueberry Cream Flatbread

Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for Blueberry Cream Flatbread.

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Servings 8

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ingredients 8
Prep Time 20 min
Total Time 35 min

Ingredients

Flatbread

1: Pillsbury® refrigerated pie crust, softened as directed on box

1: tablespoon butter, melted

2: teaspoons sugar

1/2: teaspoon ground cinnamon

Topping

1: container (8 oz) mascarpone cheese, softened

2: tablespoons honey

1/2: teaspoon ground cinnamon

8: fresh blueberries

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Directions

1 Heat oven to 425°F. Unroll pie crust on cutting board. Cut rounds or shapes from pie crust, gathering up dough scraps into ball and rolling out with rolling pin to make 8 rounds. Place rounds on ungreased cookie sheet.
2 Brush rounds with melted butter. In small cup, mix sugar and 1/2 teaspoon cinnamon; sprinkle on dough rounds.
3 Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack.
4 In small bowl, stir together mascarpone cheese, 2 tablespoons honey and 1/2 teaspoon cinnamon. Place 1 teaspoon cheese mixture on each flatbread. Top each with 1 blueberry. Serve immediately.

EXPERT TIPS

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Expert Tips

If desired, in small bowl, mix 8 blueberries with 1 teaspoon lemon juice. Roll berries in sanding sugar and place on waxed paper-lined cookie sheet. Refrigerate until dry. Place 1 blueberry on top of each mini flatbread and serve immediately.

Make dough rounds ahead of time and wrap in foil. Prior to serving, reheat 5 minutes in a 350°F oven and let cool prior to serving.