Individual Apricot and Cream Flatbreads

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

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)

Directions

  1. 1 Heat oven to 375°F.
  2. 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. 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. 4 Spoon about 1 teaspoon apricot jam onto each round; spread to cover. Top each with whipped cream and pumpkin seeds.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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