Blueberry Cream Flatbread

  • Prep 20 min
  • Total 35 min
  • Ingredients 8
  • Servings 8

Ingredients

Flatbread

1
Pillsbury™ refrigerated pie crust, 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.
  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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