Honey, Rosemary and Sea Salt Flatbread

Salty with a hint of sweet, this flatbread works great as a side bread or appetizer!

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  • prep time 15 min
  • total time 30 min
  • ingredients 6
  • servings 8
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1/3
cup honey
1
tablespoon finely chopped fresh rosemary leaves
1
tablespoon finely chopped fresh thyme leaves
1
teaspoon coarse sea salt
1/4
teaspoon crushed red pepper flakes, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Unroll pie crust on cutting board. Cut pie crust into 3x1 1/2-inch rectangles, gathering up dough scraps into ball and rolling out with rolling pin to make 8 rectangles. Place rectangles on ungreased cookie sheet.
  • 2 Brush rectangles with honey. Sprinkle each with rosemary, thyme, salt and pepper flakes.
  • 3 Bake 10 to 12 minutes or until golden brown. Before serving, drizzle each with a little more honey.
  • 1 Heat oven to 425°F. Unroll pie crust on cutting board. Cut pie crust into 3x1 1/2-inch rectangles, gathering up dough scraps into ball and rolling out with rolling pin to make 8 rectangles. Place rectangles on ungreased cookie sheet.
  • 2 Brush rectangles with honey. Sprinkle each with rosemary, thyme, salt and pepper flakes.
  • 3 Bake 10 to 12 minutes or until golden brown. Before serving, drizzle each with a little more honey.

EXPERT TIPS

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Expert Tips

Add grated Parmesan cheese for a savory variation.

These are best served the same day. If storing, store in an airtight container.

Nutritional information

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