Honey, Rosemary and Sea Salt Flatbread

honey, rosemary and sea salt flatbread Side Dish
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! MORE+ LESS-

Updated August 21, 2012
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust


Pillsbury™ refrigerated pie crust, softened as directed on box
cup honey
tablespoon finely chopped fresh rosemary leaves
tablespoon finely chopped fresh thyme leaves
teaspoon coarse sea salt
teaspoon crushed red pepper flakes, if desired


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  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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