Raspberry and Meringue Flatbread

Dessert? Appetizer? How about both?! This easy-yet-impressive flatbread is great for any occasion!

  • prep time 10 min
  • total time 40 min
  • ingredients 7
  • servings 6

Ingredients

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
1 1/2
cups whipping cream
1
teaspoon grated lemon peel
1 1/2
cups chopped meringue cookies
4
tablespoons red raspberry preserves
18
oz fresh raspberries
Mint leaves, if desired
  • 1 Heat oven to 400°F. Grease or spray cookie sheet, or line with cooking parchment paper. Unroll pizza crust dough on cookie sheet.
  • 2 Bake 10 to 15 minutes or until crust is golden brown. Set aside to cool.
  • 3 In large bowl, beat whipping cream and lemon peel until stiff peaks form. Gently fold in chopped meringue cookies with spatula.
  • 4 To assemble flatbread, spread preserves over cooled pizza crust. Next, spread whipped cream mixture over preserves. Top with fresh raspberries, and garnish with mint.
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