Individual Apricot and Cream Flatbreads

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

  • 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)
  • 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.
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