Bake-Off® Contest 40, 2002
Naples, Florida

Southwestern Flatbread

Refrigerated dough makes creating flavorful flatbread a breeze!

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2 reviews.
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  • prep time 20 min
  • total time 40 min
  • ingredients 5
  • servings 20
 

Ingredients

2
teaspoons olive oil
1
(11-oz.) can Pillsbury™ Refrigerated Crusty French Loaf
1/2
cup roasted salted shelled sunflower seeds
1
teaspoon Mexican chili powder
1/2
to 1 teaspoon coarse salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Brush large cookie sheet with 1 teaspoon of the oil. Unroll dough onto oiled cookie sheet. With rolling pin, roll out to form 17x14-inch rectangle. Drizzle dough with remaining 1 teaspoon oil; brush to spread.
  • 2 In small bowl, combine sunflower seeds and chili powder; mix well. Sprinkle over dough. Firmly roll rolling pin over dough, pressing in seeds. (Break any air bubbles that form.) Sprinkle dough with salt.
  • 3 Bake at 375°F. for 12 to 16 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes. Tear or cut into pieces.
  • 1 Heat oven to 375°F. Brush large cookie sheet with 1 teaspoon of the oil. Unroll dough onto oiled cookie sheet. With rolling pin, roll out to form 17x14-inch rectangle. Drizzle dough with remaining 1 teaspoon oil; brush to spread.
  • 2 In small bowl, combine sunflower seeds and chili powder; mix well. Sprinkle over dough. Firmly roll rolling pin over dough, pressing in seeds. (Break any air bubbles that form.) Sprinkle dough with salt.
  • 3 Bake at 375°F. for 12 to 16 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes. Tear or cut into pieces.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/20 of Recipe
Calories
60
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
220mg
220%;
Total Carbohydrate
7g
7%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.