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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  • prep time 15 min
  • total time 40 min
  • ingredients 4
  • servings 12
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

*All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.

Substitute another favorite jam for the apricot jam.

Substitute nuts, such as walnuts or shelled pistachios, for the pumpkin seeds.

Nutritional information

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