Blueberry Cream Flatbread

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

  • prep time 20 min
  • total time 35 min
  • ingredients 8
  • servings 8

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
  • 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.
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