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Honey, Rosemary and Sea Salt Flatbread

Honey, Rosemary and Sea Salt Flatbread
  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 8
Salty with a hint of sweet, this flatbread works great as a side bread or appetizer!
By Cheri Liefeld
Updated August 21, 2012


  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/3 cup honey
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 teaspoon coarse sea salt
  • 1/4 teaspoon crushed red pepper flakes, if desired


  • 1
    Heat oven to 425°F. Unroll pie crust on cutting board. Cut pie crust into 3x1 1/2-inch rectangles, gathering up dough scraps into ball and rolling out with rolling pin to make 8 rectangles. Place rectangles on ungreased cookie sheet.
  • 2
    Brush rectangles with honey. Sprinkle each with rosemary, thyme, salt and pepper flakes.
  • 3
    Bake 10 to 12 minutes or until golden brown. Before serving, drizzle each with a little more honey.

  • Add grated Parmesan cheese for a savory variation.
  • These are best served the same day. If storing, store in an airtight container.

No nutrition information available for this recipe
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