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Blueberry Cream Flatbread

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  • Prep 20 min
  • Total 35 min
  • Ingredients 8
  • Servings 8
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This appetizer is a cute (and tasty) way to impress guests. These no-fuss flatbreads come together in no time!
By Cheri Liefeld
Updated Aug 21, 2012
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  • 1 container (8 oz) mascarpone cheese, softened
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 8 fresh blueberries


  • 1
    Heat oven to 425°F. Unroll pie crust on cutting board. Cut rounds or shapes from pie crust, gathering up dough scraps into ball and rolling out with rolling pin to make 8 rounds. Place rounds on ungreased cookie sheet.
  • 2
    Brush rounds with melted butter. In small cup, mix sugar and 1/2 teaspoon cinnamon; sprinkle on dough rounds.
  • 3
    Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  • 4
    In small bowl, stir together mascarpone cheese, 2 tablespoons honey and 1/2 teaspoon cinnamon. Place 1 teaspoon cheese mixture on each flatbread. Top each with 1 blueberry. Serve immediately.

Tips from the Pillsbury Kitchens

  • tip 1
    If desired, in small bowl, mix 8 blueberries with 1 teaspoon lemon juice. Roll berries in sanding sugar and place on waxed paper-lined cookie sheet. Refrigerate until dry. Place 1 blueberry on top of each mini flatbread and serve immediately.
  • tip 2
    Make dough rounds ahead of time and wrap in foil. Prior to serving, reheat 5 minutes in a 350°F oven and let cool prior to serving.

Nutrition Information

No nutrition information available for this recipe
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