Individual Apricot and Cream Flatbreads

Bloggers Adam and Joanne Gallagher from Inspired Taste make individual flatbreads with apricot jam, cream and pumpkin seeds.

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Servings 12

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ingredients 4
Prep Time 15 min
Total Time 40 min

Ingredients

1: can Pillsbury® refrigerated artisan pizza crust with whole grain*

1/4: cup apricot jam or preserves

3/4: cup whipped cream

1/4: cup hulled pumpkin seeds (pepitas)

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Directions

1 Heat oven to 375°F.
2 Unroll dough onto work surface; press into 14x12-inch rectangle. Using 3 1/2-inch round cutter, cut dough into 12 rounds. Place dough rounds on ungreased cookie sheet.
3 Bake 8 to 10 minutes or until edges are golden brown and top is dry to the touch. Remove from cookie sheet to cooling rack. Cool 10 to 15 minutes.
4 Spoon about 1 teaspoon apricot jam onto each round; spread to cover. Top each with whipped cream and pumpkin seeds.