Blueberry Cream Flatbread
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By
Cheri Liefeld
Updated Aug 21, 2012
This appetizer is a cute (and tasty) way to impress guests. These no-fuss flatbreads come together in no time!
Blueberry Cream Flatbread
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- Prep Time 20 min
- Total 35 min
- Ingredients 8
- Servings 8
Ingredients
Flatbread
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 tablespoon butter, melted
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
Topping
- 1 container (8 oz) mascarpone cheese, softened
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 8 fresh blueberries
Instructions
-
Step1Heat 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.
-
Step2Brush rounds with melted butter. In small cup, mix sugar and 1/2 teaspoon cinnamon; sprinkle on dough rounds.
-
Step3Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack.
-
Step4In 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.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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