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Honey, Rosemary and Sea Salt Flatbread

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  0 reviews
  • 15 min prep time
  • 30 min total time
  • 6 ingredients
  • 8 servings
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Salty with a hint of sweet, this flatbread works great as a side bread or appetizer!

Cheri Liefeld
August 21, 2012

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

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

Add grated Parmesan cheese for a savory variation.

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

Nutrition Information

No nutrition information available for this recipe
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